And a little grated parmesan cheese. Cook up the pasta the way you usually do, just make sure to salt the water really well – and I mean REALLY well – and save some of the cooking water before you drain it. While you are cooking the pasta, cook the bacon until it is nice and crispy, and once it is done, cook your eggs up in the same pan. You can make them sunny-side-up or over-easy, as long as the yolk is still nice and creamy, because that’s going to help with your sauce.
Now toss the hot cooked pasta with the bacon, the cheese and enough of the pasta water to make a light sauce. Taste it and then add salt and pepper to taste…if your pasta water was salty enough, it might not need any salt at all. Divide the pasta among warmed plates, pop an egg on top of each serving and gently break the yolk so all the creamy goodness sinks into the pasta. At this point you can take this wonderful supper to even higher heights by sprinkling some fresh toasted bread crumbs on top, which I did after I took that picture up there – but trust me, I did it and it was the extra perfect bit of crunch. Twirl a bite around your fork and taste. Remember that tomorrow is Friday. Be very happy.
To make the bread crumbs, whirl a slice or two of fresh bread in your food processor and saute the crumbs in a small skillet with a teaspoon of olive oil and a little salt and pepper until they are golden. You can do this before you start the rest of the recipe so they will be ready at the end.