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Ingredients

1 tbs white vinegar
6 Coles Australian Free Range Eggs*
500g fresh fettuccine or pappardelle
6 pancetta slices
2 Coles Australian Free Range Egg yolks
1/2 cup (125ml) thickened cream
1/2 cup (40g) finely grated parmesan
120g pkt Coles Australian Baby Spinach

Method

Step 1 Bring a saucepan of water to a simmer over high heat. Add the vinegar. Crack 1 egg into a small bowl. Stir the water to create a whirlpool. Pour the egg into the centre of the whirlpool. Cook, without stirring, for 3 mins for a runny yolk or until cooked to your liking. Use a slotted spoon to transfer to a bowl. Cover to keep warm. Repeat, in batches, with 3 more eggs.
Step 2 Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.
Step 3 Heat a large frying pan over medium heat. Add pancetta. Cook for 2 mins each side or until the pancetta is crisp. Cool slightly. Transfer to a clean work surface and coarsely chop.
Step 4 Whisk egg yolks, cream, parmesan and remaining eggs in a bowl. Season.
Step 5 Return the pasta to the pan with the pancetta and spinach. Pour over the egg mixture. Place over low heat. Cook, tossing, for 1-2 mins or until the spinach wilts and the sauce thickens slightly.
Step 6 Divide pasta among serving bowls. Top with the poached eggs. Season.

Carbonara florentine

How to make Carbonara florentine

Ingredients

Method