Spicy Italian Breakfast Pasta

Instructions:

1. Cook the pasta in a large pot of boiling salted water until slightly underdone (about a minute less than the package directions). Reserve 1 cup of pasta water before draining.
2. While the pasta is cooking, heat the olive oil in a large, deep skillet. Add the bacon and cook over medium heat until crispy. Remove with a slotted spoon and set aside.
3. In the same pan, add the garlic and red chili flakes to the grease left from the bacon and cook for about 1 minute.
4. Add the cherry tomatoes to the skillet. Sprinkle with a little salt and pepper. Cook, stirring occasionally, until they're softened (about 10 minutes).
5. Break eggs into the pan over the tomatoes. Cover and cook over medium-low heat until eggs are cooked to your liking.
6. Return the cooked pasta and half of the parmesan to the skillet and toss to combine. If needed, add some reserved pasta water to loosen the sauce.
7. Serve the pasta in bowls, topped with the remaining parmesan, crispy bacon and a little more chili flakes if desired.