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1
Bring a large pot of salted water to a boil, add the pasta, and cook for 8 to 10 minutes or until tender yet firm (al dente).
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2
Meanwhile, fill a wide pot with 2 inches of water and add the vinegar.
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3
Bring to a simmer over medium heat.
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4
Carefully crack 1 egg into a small cup and gently pour the egg into the water.
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5
Add a second egg and poach for roughly 2 minutes, or until the whites are just cooked but the yolks are still soft.
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6
With a slotted spoon, transfer the eggs to a plate, and blot the bottoms of the eggs dry with paper towels.
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7
Repeat with the remaining eggs.
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8
Put a deep skillet over medium heat.
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9
When the pan is hot, add the bacon and fry until crispy and the fat is rendered, about 4 minutes.
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10
Add the oil, butter, garlic, and shallot, and saute for 1 minute to soften.
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11
Drain the pasta well, reserving 1/2 cup of the cooking water.
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12
Add the fettuccine to the pan with the bacon and toss well for 1 minute to coat it in the bacon goodness and create a thick, creamy sauce.
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13
Thin the sauce with a bit of the reserved pasta water, if needed.
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14
Sprinkle in the Parmesan and toss again.
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15
Season with salt and pepper.
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16
Mound the fettuccine into 4 warm bowls and set a poached egg on top of each.
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17
Garnish with chopped chives.
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18
Pass more grated cheese at the table.
