This makes four servings. You'll need:
1 can of stewed tomatoes (fresh ones are just as easy to make, but I had a can lying around)
3 cloves garlic, minced.
1 shallot, sliced.
A chunk of mozzarella cheese, shredded (about 100g, but if you like more cheese in your pasta, put more)
Salt to taste
Cook the pasta as per packet instructions. Drain and set aside.
In a separate pan, cook bacon until crispy.
Start cooking the eggs. Bring a pot of water to boil. Put eggs in and set the timer for 6 minutes. Remove eggs after 6 minutes and put into a bowl of cool water.
Meanwhile, cook the sauce.
Heat olive oil in pan. Add shallots and garlic and fry for a minute or so, until fragrant. Add the can of tomatoes. (If you're using fresh tomatoes, cube them and fry until it comes apart. You will also have to reserve a cup of water from cooking the pasta to add to fresh tomatoes to make the sauce.)
Add mozzarella cheese and stir until melted. Add salt to taste. Add cooked pasta to the tomato and fold until all mixed. Add bacon.
The eggs should be done by now. Peel the eggs and serve with pasta. The white should be firm and the yolks nicely runny.
My kids, even with their aversion to tomatoes, love this pasta. The combination of runny yolk, bacon and tomatoes is too fabulous to resist.