Skillet Pasta With Bacon and Eggs

Preparation

1. Step 1

   In a large Dutch oven or skillet (preferably nonstick) with a cover, heat the bacon over medium. Stir occasionally until golden and crisp, 5 to 8 minutes. Turn off the heat and transfer the bacon to a plate. Pour off all but about 2 tablespoons of the bacon fat.

2. Step 2

   Add the orzo and a few generous grindings of pepper to the pot. Return to medium heat and cook, stirring occasionally, until the orzo is golden, 3 to 5 minutes. Add the chicken stock and scrape up any browned bits from the pot. (If you’re using water, add a pinch of salt.) Simmer, stirring often, until the orzo is al dente, 7 to 9 minutes.

3. Step 3

   Add the Parmesan in big handfuls and stir until melted. Taste and add salt and pepper as needed. At this point, you want the pasta loose like a stew; if it’s dry, stir in ¼ cup stock or water.

4. Step 4

   Crack the eggs into the pasta, spacing them apart so they don’t touch, then cover and cook until the whites are just set and the yolks are still runny, 3 to 5 minutes.

5. Step 5

   Top the pasta with the bacon and more Parmesan and pepper, then spoon into bowls. As you eat, break up the egg yolk and stir it into the pasta until creamy.