Can I use regular eggs instead of poached?

Yes. You can toss a beaten raw egg with the hot pasta for a creamy sauce, or fry a whole egg and top the dish. Poached eggs offer the cleanest presentation and runny yolk.

What's the difference between Pecorino Romano and Parmigiano Reggiano?

Pecorino Romano is sharper, saltier, and made from sheep's milk; it's traditional for carbonara. Parmigiano Reggiano is milder and nuttier. Both are used here, but Pecorino provides the authentic bite.

How do I prevent the eggs from scrambling when tossing with hot pasta?

Cook the pasta until just al dente, then combine off heat or on low heat. Work quickly and stir constantly. The residual heat cooks the eggs gently into a creamy sauce rather than scrambling them.

Can I make carbonara gluten-free?

Yes—the recipe already calls for gluten-free spaghetti as an option. Use it in place of regular dried spaghetti and follow the same cooking method.

Why does the recipe include arugula and parsley?

These fresh greens and herbs add brightness, color, and a peppery note that balances the richness of the bacon, cheese, and egg. They're not traditional but elevate the dish.

Spaghetti Carbonara with Poached Egg

Name: Spaghetti Carbonara with Poached Egg
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 10 ounces dried Delallo spaghetti (or gluten-free spaghetti); 6 slices center cut bacon (cut into 1/2-inch dices); 3/4 cup low-sodium chicken broth; 1 1/2 cups baby arugula or frisée lettuce (chopped); 3 tbsp Italian parsley (chopped); kosher salt and ground black pepper; 1/4 cup grated Parmigiano Reggiano cheese; 3 tablespoons grated Pecorino Romano (preferably Locatelli); 4 extra large eggs; 4 cups cold water; 6 tbsp white vinegar; 1/4 tsp kosher salt

CookOSBeta

Spaghetti Carbonara with Poached Egg | CookOS

Ingredients

10 ounces dried Delallo spaghetti (or gluten-free spaghetti)
6 slices center cut bacon (cut into 1/2-inch dices)
3/4 cup low-sodium chicken broth
1 1/2 cups baby arugula or frisée lettuce (chopped)
3 tbsp Italian parsley (chopped)
kosher salt and ground black pepper
1/4 cup grated Parmigiano Reggiano cheese
3 tablespoons grated Pecorino Romano (preferably Locatelli)
4 extra large eggs
4 cups cold water
6 tbsp white vinegar
1/4 tsp kosher salt

12 Ingredients

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Instructions

1
Bring a large pot of generously salted water to a boil.
2
In a deep skillet or medium pot, egg-poaching liquid to a boil over high heat, then leave on low heat.
3
Heat a large (12-inch) skillet over medium-high heat, cook bacon until fat renders and meat is slightly crisp, about 10 minutes. Set aside with a slotted spoon and transfer to a plate, leaving the fat in the skillet.
4
At the same time, add the pasta to the salted water, and add the broth to the bacon fat and simmer the broth to reduce by 1/3, about 8 to 10 minutes.
5
Cook the pasta until al dente, under-cooking by 2 minutes, about 8 to 10 minutes. Drain pasta but do not rinse.
6
To the broth add the arugula, parsley and 1/4 teaspoon salt and black pepper.
7
Add drained pasta, raise heat to high, and toss to coat with sauce.
8
Finish cooking the pasta in the broth for 2 minutes, then remove from heat, stir in cheese, and toss. The spaghetti will soak up any liquid. Chop bacon and add to pasta.
9
Working one at a time, carefully crack each egg into a small bowl and very gently slide into barely boiling poaching liquid. Cook until whites set but yolks are still runny, about 2 to 3 minutes. Using a slotted spoon, lift each egg out of the water.
10
Evenly divide pasta between 4 warm bowls. Place each egg atop each bowl of pasta. Top generously with black pepper.
11
Serve immediately, mixing up the pasta to spread the egg and yolk throughout the bowl.