Corn, Bacon, and Egg Pasta

Ingredients

• 8 ounces of uncooked pasta
• 4 slices of bacon, diced
• 1/2 cup of frozen corn kernels
• 2 cloves of garlic, minced
• 2 tablespoons of olive oil
• 2 large eggs, lightly beaten
• Salt and pepper to taste

Directions

1. Fill a 6-quart saucepan with well-salted water and bring it to a boil. Set out a bowl filled with ice water. Lower the eggs into the boiling water and cook for 6 minutes. Move the eggs into the ice water with a slotted spoon. Bring the pot back up to a boil. Cook the pasta in that water according to package directions, stopping when it is al dente.
2. While the pasta cooks, set a 12-inch skillet over medium heat and cook the bacon until crisp, 6 to 8 minutes. Scoop it onto paper towels so it can drain and cool. Drop the butter into the skillet with the bacon drippings and melt it. Add the shallot, garlic, and pepper flakes; cook, stirring now and then, until the shallot softens, about 2 minutes. Add the corn, season with salt and pepper, and cook until the kernels are tender, 3 to 4 minutes.
3. Using a slotted spoon, move the pasta into the skillet. Crumble in the bacon, add the cheese, toss everything together, and hold it over low heat to stay warm. If the pasta looks dry, loosen it with a little of its cooking water.
4. Slip the eggs back into the hot water for 1 minute to warm them, then peel them gently. Spoon the pasta into 4 wide, shallow bowls. Place an egg on each bowl, break it open, and finish with salt and pepper. Add parsley and extra cheese over the top, then serve.