Nothing adds smoky, salty flavour quite like bacon. Although a long-time companion of eggs and toast at the breakfast table, it can be a magic ingredient in so many meals.
- Cook the spaghetti in a large saucepan of salted boiling water following packet directions until al dente. Drain well.
- Meanwhile, add vinegar to a deep frying pan filled with water and bring to the boil over high heat. Crack 1 egg into a small cup. Use a large spoon to stir the water to create a whirlpool. Carefully slip egg into the centre of the whirlpool and poach for 1-2 minutes for a soft egg, or until cooked to your liking. Remove and set aside. Cover loosely with foil to keep warm and repeat with remaining eggs.
- Heat a large frying pan over medium heat. Add the bacon and cook, stirring, for 2-3 minutes or until crisp. Remove from heat. Add the oil and chilli and stir to combine. Add the spaghetti, parsley and parmesan and gently toss to combine.
- Divide the pasta among serving bowls. Top with a poached egg and serve immediately.
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