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   Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.