Ingredients

2 tablespoons white vinegar, for poaching the eggs

12 ounces (3/4 box) spaghetti

6 slices (about 5 ounces) thick cut bacon, cut into 1/2-inch dice

2 cloves garlic, thinly sliced

7 to 8 (12 ounces) small (1 1/2-inch) 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

1 Bring two pans of water to a boil: For the pasta, bring a large pot of salted water to a boil (at least 4 quarts of water and 2 tablespoons of salt). For the eggs, fill a wide saucepan with 2 inches of salted water and bring to a boil. Add the vinegar to the saucepan for the eggs.

2 Cook the bacon, garlic, and tomatoes while the water heats: In a large (12-inch) skillet over medium-high heat, cook the bacon until browned. Transfer to plate. Add the garlic and the tomatoes, and cook, stirring often, for 2 minutes, or just until the garlic turns pale golden and the tomatoes soften slightly. Remove the pan from the heat.

3 Cook the spaghetti: Add the spaghetti to the large pot of boiling water, and cook for 8 to 9 minutes, or until al dente. Remove 1 cup of the pasta water with a measuring cup.

4 Poach the eggs while the pasta cooks [...]

5 Assemble the pasta: Set the skillet with the garlic and tomatoes back over low heat. With tongs, add the cooked spaghetti. Add the cooked bacon, Parmesan, basil, salt, and pepper and toss together. [...]

6 To serve: Divide the spaghetti among 4 plates or shallow bowls and top each with a poached egg. Drizzle with olive oil and sprinkle with freshly ground pepper, if you like.