Fettuccine with Bacon and Eggs

Ingredients

• 0.5 pound bacon sliced
• 4 servings pepper black freshly ground
• 1 cup chicken broth canned
• 4 large eggs 
• 2 tablespoons chives fresh minced
• 1 tablespoon olive oil extra-virgin
• 1 medium onion finely chopped
• 0.5 cup parmesan cheese shredded finely
• 0.5 teaspoon salt 
• 12 ounces nests of spinach fettuccine 
• 4 tablespoons butter unsalted

Equipment

• bowl
• frying pan
• pot
• colander

Directions

1. Cook bacon in a large skillet until crisp.
2. Drain and set aside.
3. Pour all but 1 Tbsp. bacon drippings from pan.
4. Add oil and onion and cook over medium heat until softened.
5. Remove from heat, add chicken broth, salt and butter.
6. Bring a pot of salted water to a boil.
7. Add fettuccine.
8. Add eggs in their shells to pasta pot and cook until pasta is al dente. Reserve 1 cup pasta cooking water and drain pasta and eggs in a colander together.
9. Bring sauce in skillet to a simmer.
10. Add pasta and cook, stirring until heated through.
11. Transfer pasta to a large bowl, add 1/2 to 1 cup cooking water and 1/4 cup Parmesan cheese and toss well. Peel eggs and chop.
12. Sprinkle egg, crumbled bacon and chives on pasta and toss. Season with pepper and toss again.
13. Sprinkle remaining 1/4 cup cheese over individual servings.