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Ingredients

• For the poached eggs:
• 1 tablespoon vinegar, white or red
• 4 large eggs, or as needed
• 8 ounces pancetta or slab bacon
• For the vinaigrette:
• 2 tablespoons red wine or sherry vinegar
• 2 tablespoons Dijon mustard
• 6 tablespoons rendered bacon fat
• Salt and pepper to taste
• Salad greens, about 8 ounces
• 8 ounces pancetta or slab bacon
• 2 tablespoons olive oil
• 1 tablespoon butter
• 4 garlic cloves, peeled and lightly crushed
• 1/4 cup dry white wine
• Salt for cooking the pasta
• 16 ounces spaghetti
• 3 eggs
• 1/3 cup Parmesan cheese
• Pepper to taste

Description

Serious Eats