Spaghetti amatriciana + a poached egg = Damn Good!
Spaghetti amatriciana is a basic tomato sauce with pancetta. Eggs poached in tomato sauce show up all over the middle East and are sublimely, rustically comforting. I figured why not put them together and see what happens.
Simple Amatriciana Sauce
Finely chopped pancetta, guanciale or bacon
*soffrito: carrots, onion celery, finely chopped
Use a wide bottomed, flat sauce pan so that you’ll have room to poach the eggs.
Fry the soffrito and pancetta until the pancetta is soft. Add the tomato sauce. Add a little chopped garlic and a chili pepper if you are so inclined.
When the pasta is just about cooked, gently slide one egg per person into the tomato sauce and let them poach for 2-3 minutes. You know...until they are snot free.
Drain the pasta and plate in individual bowls. Add some amatriciana sauce to the pasta, and top with the poached egg.
So good, you’ll wind up going back for seconds so keep some extra sauce and eggs around.