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Spaghetti with Bacon and Eggs

VIA: http://noblepig.com/2010/01/06/spaghetti-with-bacon-and-eggs.aspx

Spaghetti with Bacon and Eggs
Adapted from Real Simple

16 oz (1 lb) spaghetti
8-10 slices of bacon
4 large eggs
3/4 cup plus 2 Tablespoons Parmesan
Kosher salt and black pepper

Cook the pasta according to the package directions.  Reserve 1/2 cup of the cooking water.  Drain pasta and return it to the pot.

Meanwhile, cook the bacon in a nonstick or cast iron skillet over medium heat until crisp, 6 to 8 minutes or use precooked bacon.  Transfer to a paper-towel lined plate.  Crumble or dice when cool.

Here’s a tip…for a picture-perfect sunny-side up egg, break the egg into a small dish first, then slide it gently into the pan.  However, if you are cooking on an electric stove with a lopsided burner forget this piece of advice.  Don’t ask me how I know this.

Wipe out the skillet and return to medium heat.  Crack the eggs into the skillet and cook until whites are set but the yolks are still runny, about 4 minutes.

Toss the pasta with the bacon, the reserved pasta water, 3/4 cup of the Parmesan and 1/2 teaspoon salt and 1/4 teaspoon pepper.

Divide the pasta among bowls and top with the eggs.  Sprinkle with the remaining 2 Tablespoons of Parmesan.