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Bacon Carbonara With Poached Eggs Recipe
Bacon Carbonara With Poached Eggs
by Chef Boy Logro


Kusina Master is a 15-minute cooking show that features a step-by-step cooking guide and unfold excellent kitchen skills and unravel secrets to make cooking and food preparation effortless and fun.

Spaghetti Carbonara is one of the most popular Italian pasta dishes. This carbonara recipe combines cream, eggs, cheese and bacon.


kusina ingredients
  • 3 pcs. egg, poached
  • 1 lb spaghetti
  • ¼ cup heavy cream
  • 2 tbsp. butterDash of nutmeg
  • ½ lb bacon, cut into ½-inch dice
  • 1 tsp. extra virgin olive oil
  • 2 tbsp. chopped parsley
  • Salt and white pepper, to taste
  • ¾ cup freshly grated pecorino-romano cheese (parmesan may be substituted)

kusina instructions
1 Poach eggs and set aside.
2 Fill large soup pot with cold water and add handful of salt. Stir and taste; it should taste like seawater. Cover pot and heat water until it boils.

3 Add diced bacon to a cold sauté pan and cook slowly over low heat for 10 to 15 minutes or until crisp. Remove bacon from pan and drain on paper towels.

4 Drop spaghetti into boiling salted water and cook according to package or until al dente, or tender but still firm to the bite.

5 While the pasta cooks, melt butter in pan with olive oil, combine cheese, and cream. Add dash of nutmeg and simmer. Season with salt and pepper.

6 Drain pasta, toss with cream mixture, then add cooked bacon and chopped parsley. Toss and serve right away, with additional grated cheese if desired. Top with poached eggs.



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