Farfalle alla Pancetta

Prep Time: 10 minutes
Cook Time: 25 minutes
Serves: 4

Ingredients:
1. 1 pound farfalle (bowtie pasta)
2. 1/2 pound sliced pancetta (cured bacon), roughly chopped
3. 1/4 cup olive oil
4. 3 cloves garlic, whole, peeled
5. 1/4 cup sage, chopped
6. 1/4 cup oregano, chopped
7. 4 eggs
8. Parmesan, for garnish
9. Salt and pepper, to taste

Directions:
Bring 1 quart of salted water to boil. In medium saucepan, heat olive oil with whole garlic cloves. This is for flavor. After cloves have browned (about 3-5 minutes) remove from oil (discard) and add pancetta to pan. Saute for 5-6 minutes, or until rendered and crisp. Add sage and oregano and immediately turn heat off.

When water reaches boil, add farfalle and cook 7-8 minutes.

Remove farfalle from water using spider or slotted spoon and add to pan with pancetta and herbs. Turn heat back on and incorporate all ingredients together for 1-2 minutes. Remove contents to large bowl and let cool slightly.

With remaining oil in pan, crack and fry eggs 3-4 minutes on one side.

To serve, portion pasta into 4 deep bowls. Sprinkle with Parmesan and top with fried egg.