Spaghetti with Bacon and Eggs

Ingredients

• 3/4 pound spaghetti
• 8 slices bacon
• 4 large eggs
• 1/2 cup plus 2 tablespoons grated Parmesan (about 3 ounces)
• Kosher salt and pepper

Preparation

1. Cook the pasta according to the package directions. Reserve 1/2 cup of the cooking water. Drain the pasta and return it to the pot.
   
   Meanwhile, cook the bacon in a non-stick or cast-iron skillet over medium heat until crisp, 6 to 8 minutes. Let cool, then break into pieces.
   
   Wipe out the skillet and return it to medium heat. Crack the eggs into the skillet; cook until the whites are set but the yolks are still runny, 3 to 4 minutes.
   
   Toss the pasta with the bacon, 1/2 cup of the Parmesan, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the reserved pasta water.
   
   Divide the pasta among bowls and top with the eggs. Sprinkle with the remaining 2 tablespoons of Parmesan.