It figures, the 2 things I needed to pick up to prepare this recipe were the well, fettuccini and bacon. In this picture is everything I needed to make this dish.
I made the bacon and cooked the pasta first so I could keep an eye on the eggs as they were poaching. When I've tried to poach eggs the traditional way, its resulted in scrambled eggs cooked in simmering vinegar-water. So I was pretty stoked to try these. So was Buster:
Once I popped the lid on, they cooked to perfection! (Note: I did spritz a teeny bit of olive oil in the Pods before dropping the egg in)
Once I put the 2 tablespoons of bacon drippings (of about 6 or so that collected in the baking stone), the pasta, crumbled bacon, fresh Parmesan cheese, 2 cups of the pasta cooking water, and some parsley together, I could put my perfectly cooked egg on top and enjoy this more protein-carb-fat balanced version of one of my favorite dishes without the guilt that ensues when I see the hardened bacon fat coating the strands of spaghetti when I go to heat up leftovers for lunch.
(disclaimer: This was NOT my portion. I kinda forgot to take a picture of the final product (I was too eager to dig in!) so I put the leftovers on a plate and took one after the fact. I apologize for the lack of presentation. Padma and Tom would not be happy)