Spaghetti with Tomatoes, Bacon, and Eggs

Ingredients

• 2 tablespoons white vinegar, for poaching the eggs
• 12 ounces spaghetti
• 6 slices thick cut bacon, cut into 1/2-inch dice
• 2 cloves garlic, thinly sliced
• 7 to 8 small tomatoes, quartered
• 4 large eggs
• 1/2 cup freshly grated Parmesan
• 1/2 cup packed basil leaves, torn into pieces
• Freshly ground black pepper, to taste
• Olive oil, for garnish

Directions

1. Set up 2 pans of boiling water. For the spaghetti, fill a large pot with no less than 4 quarts of water, season it with 2 tablespoons of salt, and bring it to a boil. For the eggs, pour salted water into a wide saucepan to a depth of 2 inches and heat it until it boils; stir the vinegar into that egg-poaching water.
2. While the water heats, cook the bacon in a large 12-inch skillet set over medium-high heat until it is browned, then move it to a plate. Add the garlic and tomatoes to the skillet and cook, stirring often, for 2 minutes, just until the garlic is lightly golden and the tomatoes have softened a bit. Take the pan off the heat.
3. Put the spaghetti into the large pot of boiling water and cook for 8 to 9 minutes, until al dente. Scoop out 1 cup of the pasta cooking water with a measuring cup.
4. While the spaghetti cooks, cover a tray or plate with a paper towel. Lower the heat beneath the saucepan until the water is barely simmering. Break 1 egg into a small bowl or cup, hold the edge of the bowl very near the water, and slide the egg in. Repeat right away with the remaining eggs. Run a wooden spoon around the inside edge of the pan to move the water and gently loosen the eggs from the bottom. After 2 minutes, use a slotted spoon to lift out 1 egg and press it gently to check it; the white should feel firm, while the yolk should remain soft. If it needs more time, return it to the water. Lift the eggs out with the slotted spoon and set them on the paper towel lined tray or plate to drain.
5. Put the skillet with the garlic and tomatoes back over low heat. Using tongs, transfer in the cooked spaghetti. Add the cooked bacon, Parmesan, basil, salt, and pepper, then toss everything together. If the spaghetti seems dry, loosen it with the reserved pasta water, a few tablespoons at a time.
6. Use 4 plates or shallow bowls, dividing the spaghetti among them, and set a poached egg on each serving. Finish with olive oil and a little freshly ground pepper, if you like.