Every once in a blue moon, you know, that day you miss your mouth and spill coffee down the front of of your shirt…
2 bacon slices, cut into 1-inch pieces (You could use turkey bacon but let’s be honest, you can save on something else, some other time. Pancetta also works well for it’s ability to get crispy)
1/4 pound of good spaghetti
1/2 tablespoon unsalted butter
1/3 cup grated Parmigiano-Reggiano plus additional for serving
1 to 2 tablespoons chopped parsley
1 large egg
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 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 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 parsley if desired.