A spaghetti dish packed with fresh herbs. Crispy bacon and a perfectly poached egg add an exquisite touch. We'll also show you four ways to make a 'hot spring' egg. Give it a try at home!
Ingredients
Main Ingredients (2 servings)
- Spaghetti 160g
- Bacon 100g
- Tarragon, to taste
- Dill, to taste
- Chervil, to taste
- Italian Parsley, to taste
- Watercress, to taste
- Poached Eggs, as needed
- Parmesan Cheese, as needed
- Eggs, appropriate amount
Seasonings
- Salt, to taste
- EV Olive Oil, to taste
- Black Pepper, to taste
- Garum (Fish Sauce), a little
Steps
- Crack an egg into a heatproof container and pierce the yolk about twice with a fork. (Key Tip!) Always pierce the yolk to prevent bursting.
- Microwave for 40 seconds to make the poached egg.
- Fry 100g of bacon in a frying pan until crispy.
- Tear tarragon, dill, chervil, and Italian parsley by hand. (Key Tip!) It's okay to tear them into slightly larger pieces, as they will wilt from the heat of the pasta.
- Cut the watercress into 2-3cm lengths.
- Bring a large pot of water to a boil, add salt to taste, and cook 160g of spaghetti according to package directions (approx. 7 minutes). Cook until slightly al dente.
- Place the cooked spaghetti in a bowl and add the torn tarragon, dill, chervil, Italian parsley, and chopped watercress.
- Add EV olive oil, to taste and garum (fish sauce), a little, and toss to coat the herbs with the heat of the pasta. (Key Tip!) Heating brings out the aroma of the herbs.
- Season with salt, a little and garum (fish sauce), a little.
- Toss everything quickly and plate.
- Top with the prepared poached eggs.
- Sprinkle with Parmesan cheese, as needed and black pepper, as needed.
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