Thread: Spaghetti with Bacon and Fried Eggs

6 slices thick-cut bacon, cut into 1 inch pieces
2 onions, halved and sliced thin
salt and pepper
1 tablespoon brown sugar
1/2 red pepper flakes
1/4 extra virgin olive oil
4 large eggs
1 pound spaghetti
1/2 cup grated Pecorino Romano cheese
1/3 cup chopped fresh chives

Bring 4 quarts water to boil in large pot. Cook bacon in large nonstick skillet over medium-high heat until crisp, about 5 minutes. Transfer to paper towel-lined plate and pour all but 1 tablespoon fat. Add onions, 1/2 teaspoon salt, sugar and pepper flakes to skillet. Cook, stirring often, until onions are soft and golden brown, about 10 minutes. Transfer onion mixture to bowl and wipe out skillet.

Heat 2 tablespoons of oil in nonstick skillet over medium-low heat. Crack eggs into 2 small bowls(2 eggs in each bowl). Add eggs to skillet simultaneously, pouring each bowl of eggs into opposite sides of skillet. Cover and cook until egg whites are set, 2 to 3 minutes.

Meanwhile, add 1 tablespoon salt and spaghetti tp boiling water and cook until al dente. Reserve 1 cup cooking water, drain pasta, and return to pot. Stir in cheese, onion mixture, remaining oil, 1/2 cup reserved cooking water, chives, and bacon, adding more reserved cooking water as needed. Season with salt and pepper. Divide pasta among individual bowls, topping each with a fried egg and serve.