Pasta with Fried Eggs, Caramelized Onions, and Bacon
3   bacon slices, chopped  
4 tsp    olive oil, divided  
4   medium onions, thinly sliced  
1/2 tsp    dried crushed red pepper  
8 oz    spaghetti or linguine  
4   large eggs  
1   6-ounce bag fresh baby spinach  
1/3 cup    grated pecorino Romano cheese  
1 Saute bacon in large skillet over medium heat until crisp. Transfer to paper towels.
2 Pour off all but 1 tablespoon drippings; add 3 teaspoons oil and maintain heat. Add onions; saute until deep golden brown, about 20 minutes.
3 Stir in crushed red pepper. Season with salt and pepper. Remove from heat; cover to keep warm.
4 Meanwhile, cook pasta in pot of boiling salted water until tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid in bowl. Return pasta to pot; add onions. Cover to keep warm.
5 Heat remaining oil in large skillet over medium heat. Crack eggs into skillet; fry until whites are set but yolks are still soft, about 3 minutes.
6 Add spinach, cheese, eggs, and bacon to pasta; toss until egg whites are torn into shreds and spinach wilts. Add pasta cooking liquid to moisten. Season with salt and pepper; serve.
Servings: 4
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