Bacon & Egg Pesto Spaghetti

Step 1: Cook the spaghetti in a saucepan of boiling water, following packet directions or until al dente, then reserve 1/2 cup (125ml) of the pasta water and drain the pasta well.

Step 2: Meanwhile fill a deep saucepan two-thirds full with water and bring to the boil over high heat.

Step 3: Crack 1 egg into a small cup and using a large spoon to stir the water to create a whirlpool, carfully pour the egg into the centre of the whirlpool and cook without stirring for 2 minutes for a soft yolk or until cooked to your liking and using the slotted spoon to transfer to a plate and then repeat with the remaining eggs.

Step 4: Heat a large non-stick deep frying pan over high heat and cook the bacon stirring for 5 minutes or until crisp and add the pasta to the pan with the pesto and reserved cooking liquid and cook, tossing the mixture, for 2 minutes or until pasta mixture is heat through.

Step 5: Divide the mixture among serving bowls and top with the poached egg and parmesan. season and serve immediately.