From the Kitchen Window column

On a trip to New Orleans several years ago, I had an amazing pasta dish at the restaurant Herbsaint. Fresh pasta was perfectly cooked and tossed with guanciale (cured pork jowl, one of Italy's greatest culinary gifts) and cheese, then topped with a crisp breaded and fried poached egg. Once I overcame my fear of poaching, I was determined to try to re-create the dish. It's not particularly difficult, but it does require juggling a few tasks at once.

Makes 2 servings

2 large poached eggs, chilled in a water bath (see recipe above)

2 large raw eggs

1/4 cup all-purpose flour

3/4 cup panko bread crumbs

Peanut or canola oil for frying

3 thick slices bacon, diced

2 teaspoons kosher salt

5 ounces spaghetti

1/4 cup finely grated Parmigiano, plus another 1/4 cup, coarsely shredded

Fresh ground black pepper

Remove the poached eggs from the water bath and drain on paper towels.

Whisk one of the raw eggs and pour into a small flat dish. Put the flour in another dish and the panko in a third.

Carefully place one of the poached eggs in the dish with the flour and turn over to coat the egg evenly. Move the floured egg to the dish with the beaten egg and turn to coat. Finally, coat the egg with the panko and place on a rack. (Although the chilled eggs will be set firm, you do need to exercise care during this process. Don't try to use tongs or a spoon to move the eggs; rather, use your hands and be gentle.) Repeat with the other egg. Set aside.

Heat about 3 inches of oil (enough to cover the eggs without having to turn them) in a heavy pot over medium high heat until it reaches a temperature of 375 to 390 degrees. (If you don't have a thermometer, add a small cube of bread to the oil. The oil is the right temperature if the bread sizzles instantly and becomes dark golden brown within 10 to 15 seconds.) Keep hot but don't allow it to smoke.

Meanwhile, cook the bacon in a small heavy pan over medium heat until crisp. Remove and drain the bacon, reserving the bacon fat.

While the bacon cooks, add 2 quarts of water and the salt to a medium-size pot and bring to a boil. Add the spaghetti and cook according to package directions.

Whisk the remaining raw egg with the finely grated Parmigiano and a few grindings of black pepper.

When the pasta is done, ladle out a cup or so of the pasta water and set aside. Drain the pasta and return to the pot. Add the bacon fat and toss. Add the egg and cheese mixture and toss again. Cover and keep warm while you fry the eggs.

When the oil is hot, carefully add the crumb-coated eggs and cook for 45 to 60 seconds, or until they are crisp and golden brown. Remove and drain on a rack or paper towel.

Add the reserved bacon to the pasta and toss again. If the sauce has become at all gummy, add enough of the reserved hot pasta water to loosen it up again. Divide between 2 dishes and top each with a fried egg. Grind additional pepper over the top, if desired. [Copyright 2011 National Public Radio]