Ingredients
2 bacon slices, cut into 1-inch pieces
1/4 pound spaghetti
1/3 cup grated Parmigiano-Reggiano plus additional for serving
1 large egg
Method
Sources
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Recipe1M+
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Individual cups for perfectly shaped poached eggs
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Individual cups for perfectly shaped poached eggs
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
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cook bacon in a 10-inch nonstick skillet over medium heat until crisp. transfer bacon with a slotted spoon to paper towels to drain. meanwhile, cook spaghetti in a 4-quart saucepan of salted boiling water until al dente. reserve 1/3 cup cooking water, then transfer spaghetti with tongs to a small bowl, shaking off excess water, and keep pan of water simmering. pour off all but 2 teaspoons bacon fat from skillet, then whisk butter into fat in skillet over medium heat. add spaghetti, reserved cooking water, cheese, and a rounded 1/4 teaspoon pepper and cook, stirring, until sauce is thickened and almost completely absorbed, 2 to 3 minutes. add bacon and 1 tablespoon tarragon and toss. season with salt and pepper. break egg into a cup and gently slide into water. poach at a bare simmer to desired doneness (we prefer a firm white with a runny yolk, 2 to 3 minutes). serve pasta topped with egg (transfer using a slotted spoon). sprinkle with remaining tarragon if desired.