A recipe by Julie Van Rosendaal
In a large pot of salted water, cook the pasta according to the package directions, or until al dente. Meanwhile, in a large skillet, cook the bacon until crisp. Transfer to a bowl and pour off all but a spoonful of drippings. Add the butter and garlic to the pan.
Transfer the pasta with tongs, so that you get a bit of the starchy water, to the skillet. Turn off the heat and toss, sprinkling with Parmesan and pepper, until everything is well combined. Return the bacon to the pasta and serve topped with an egg.