Spaghetti with Frisee and Fried Egg

• Coarse salt and ground pepper
• 8 ounces spaghetti
• 8 ounces bacon (8 strips), cut into 1-inch pieces
• 1 large head frisee, coarsely chopped
• 2 tablespoons sherry vinegar
• 4 large eggs
• Grated Parmesan cheese, for serving (optional)

1. In a large pot of boiling salted water, cook pasta until al dente according to package instructions.
2. Reserve 1/4 cup pasta water; drain pasta and transfer to a large bowl.
3. Meanwhile, cook bacon in a large nonstick skillet over medium-high heat until browned, about 7 minutes, pouring off and reserving rendered fat halfway through.
4. With a slotted spoon, transfer bacon to paper towels to drain.
5. Add frisee to skillet and season with salt and pepper.
6. Cook, stirring, until frisee just begins to wilt, 1 1/2 to 2 minutes.
7. Stir in vinegar and transfer to bowl with pasta.
8. Add reserved pasta water and toss to combine.
9. Return skillet to medium heat and add reserved bacon fat.
10. Working in two batches, fry eggs until whites are just set and edges are golden brown, about 2 minutes.
11. Season with salt and pepper.
12. Serve pasta topped with bacon, Parmesan (if desired), and a fried egg.
13. (Per Serving)
14. Calories: 405
15. Fat: 13.9g (4.3g Saturated Fat)
16. Protein: 22.2g
17. Carbohydrates: 47.3g
18. Fiber: 5.8g

salt, spaghetti, bacon, head frisee, sherry vinegar, eggs, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/spaghetti-with-frisee-and-fried-egg-387666 (may not work)