Spaghetti with salad and eggs
Description
In a large pot of boiling salted water, cook the pasta until al dente. Reserve the cooking liquid, drain the pasta, and transfer it to a large bowl. Meanwhile, cook the bacon in a large skillet over medium heat until browned, about 7 minutes. Transfer the bacon to paper towels to drain. Add frisée lettuce to the skillet and season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Sauté, stirring, for 1 1/2 to 2 minutes. Add vinegar and transfer the mixture to the bowl with the pasta. Add some of the reserved cooking liquid and toss to combine. Heat the skillet over medium heat. Fry the eggs until the edges are golden brown, about 2 minutes. Season with salt and pepper. Serve the pasta topped with Parmesan cheese, if desired, and the fried eggs.