decontructed carbonara

http://www.purewow.com/entry_detail/recipe/4068?media=print

obviously without the pancetta.

INGREDIENTS

2 cups diced pancetta 4 tablespoons unsalted butter
Salt
Splash of vinegar
4 eggs
12 sheets of fresh pasta, each about 4 inches long
Freshly ground black pepper
Shaved Pecorino Romano cheese, for serving

Start to Finish: 30 minutes

DIRECTIONS

1. In a medium skillet set over medium heat, cook the pancetta, stirring occasionally, until browned and crisp, about 8 minutes. Add the butter to the skillet and keep warm over very low heat. 2. Bring a medium saucepan filled with salted water to a boil over high heat. Add the vinegar and reduce the heat to medium-low to maintain a gentle simmer. Crack the eggs into 4 small cups or ramekins. Give the water a good circular stir, then tip 1 egg at a time into the center of the swirling water. Simmer the eggs until the whites are white and the yolks remain soft, about 3 minutes. Using a slotted spoon, transfer the eggs to a plate lined with a clean dishcloth to drain.
3. Meanwhile, bring a medium pot of salted water to a boil. Cook the pasta until just tender, 2 to 3 minutes. Using a slotted spatula or tongs, divide the pasta between 4 plates, letting most of the water drain off before spreading them out on the plates.
4. Put a poached egg on top of the pasta on each plate, then spoon the pancetta and butter over the top of each. Season with a little salt and lots of black pepper. Serve immediately with shaved pecorino for garnish.

Read more: http://www.purewow.com/entry_detail/recipe/4068?media=print#ixzz2E36T8aFD