1 Servings 30 min Cook
1/2 Tbsp Butter
2 Tbsp Parsley
1/3 Cup Parmesan Cheese
4 Oz Spaghetti
1 Large Egg
2 Strip Bacon
Cook bacon in a 10-inch nonstick skillet over medium heat until crisp.
Transfer bacon with a slotted spoon to paper towels to drain.
Meanwhile, cook spaghetti in a 4-quart saucepan of salted boiling water until al dente.
Reserve 1/3 cup cooking water, then
transfer spaghetti with tongs to a small bowl, shaking off excess water, and keep pan of water simmering.
Pour off all but 2 teaspoons bacon fat from skillet, then whisk butter, 1 tbsp.
at a time, into fat in skillet over medium heat.
Add spaghetti, reserved cooking water, cheese, and a rounded 1/4 teaspoon pepper and cook, stirring, until sauce is thickened and almost completely absorbed, 2 to 3 minutes.
Add bacon and 1 tablespoon chopped parsley and toss.
Season with salt and pepper.
Break egg into a cup and gently slide into water.
Poach at a bare simmer to desired doneness (we prefer a firm white with a runny yolk, 2 to 3 minutes).
Serve pasta topped with egg (transfer using a slotted spoon).
Sprinkle with remaining chopped parsley if desired.
