Ingredients

• 1 tablespoon white vinegar
• 4 slices bacon (substitute pancetta or guanciale if you have it), chopped
• 1/2 pound spaghetti or bucatini
• 1 tablespoon butter
• 2/3 cup grated Parmigiano-Reggiano
• 2 tablespoons fresh parsley, chopped
• 2 eggs
• 1/2 teaspoon black pepper, ground
• Salt

Directions

1. Bring a large pot of salted water to a boil over high heat. Also, fill a medium-sized saucepan halfway up with water, place over medium heat, and bring to a simmer. Reduce heat to medium-low to maintain a bare simmer, and add the white vinegar.

2. Meanwhile, place bacon in a 10-inch nonstick skillet set over medium heat. Cook bacon, stirring occasionally, until crisp. Drain the chopped bacon on paper towels. Pour out all but 4 teaspoons of the bacon fat.

3. Add pasta to the pot of boiling water. Cook according to the directions on the side of the box until al dente. Reserve 2/3 cup of pasta water, and then drain pasta in a colander.

4. Add butter to the nonstick skillet and turn the heat to medium-high. When butter melts, add pasta, cheese, black pepper, and the pasta water. Cook, tossing occasionally with a pair of 12-inch tongs, until the sauce has thickened.

5. While the pasta is cooking, carefully slip the eggs into the medium-sized pot. Simmer very gently until whites have set, about three minutes. Carefully remove eggs with a slotted spoon and drain on paper towels.

6. Divide the pasta between two bowls. Top each with a poached egg. Season with salt and more black pepper to taste.

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