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1
Cook pasta according to package directions; drain in colander.
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2
Crack egg into a small strainer to allow the watery white part to drain away.
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3
Submerge strainer containing egg into 1/2 cup of distilled vinegar to firm up the white.
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4
In a medium pot, heat 4 inches of water to just barely a simmer.
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5
Meanwhile, in a large skillet, cook bacon until just before it reaches desired doneness.
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6
Add olive oil and heat momentarily.
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7
Add tomato wedges and spinach.
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8
Cook over medium heat until tomatoes are heated through and spinach is wilted.
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9
Add drained pasta to skillet.
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10
Toss to combine well.
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11
Reduce heat to medium-low and heat until pasta is warmed through.
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12
While pasta is warming, poach the egg.
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13
Add 1 tablespoon vinegar and 1 1/2 tablespoons salt to the pot of water.
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14
When the bubbles just barely break the surface, gently pour the egg into the water and leave it alone.
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15
It should take about 3 minutes.
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16
The salt added to the water will cause the egg to float to the top when the white is perfectly cooked.
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17
Scoop egg out with a slotted spoon and let drain momentarily on clean absorbent towel or paper towels.
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18
Add basil and parmesan to warmed pasta.
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19
Mound pasta into a bowl.
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20
Top with drained poached egg.
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21
Season with salt and pepper to taste.
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22
Serve.
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23
Note: When I had some available, I have also added 1/2 of an avocado, diced, along with the basil and parmesan just before serving, which is a nice little treat.
