Spaghetti with bacon and fried eggs

Ingredients:

• 450 g spaghetti
• 1 tbsp. l. olive oil
• 6 thick slices bacon, cut into pieces
• 1/3 tbsp. grated parmesan
• 6 large eggs
• Finely chopped fresh chives, for serving

Preparation:

1. Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Set aside 1 cup of the pasta cooking water and discard the rest.
2. Meanwhile, heat the olive oil in another large saucepan over medium-high heat. Add the bacon and cook until crisp, 7-9 minutes.
3. Add the pasta, 0.5 cups of the cooking water, and Parmesan to the pan with the bacon. Stir to distribute the ingredients evenly. If the pasta seems dry, add more water; season with salt and pepper to taste.
4. Meanwhile, heat the remaining 2 teaspoons olive oil in a large skillet over medium heat. Add the eggs and cook until the whites are set but the yolks are still runny, about 4 minutes; season with salt and pepper to taste. Place the eggs on top of the pasta and sprinkle each serving with chives.