Bacon, Egg, and Tomato Pasta

Preheat the oven to 350 degrees. Place the tomatoes, 1 clove garlic, and basil in an 8-by-8-inch glass baking dish. Add the olive oil, sprinkle with salt and pepper, and toss everything together. Roast for about 30 minutes, until the tomatoes burst.

Cook the pasta in a large pot of salted boiling water for 8 minutes. Drain, reserving 1 cup of the pasta water.

Cook the bacon in a large skillet over medium heat for 7 minutes, until crispy. Use a slotted spoon to remove the bacon to a paper towel-lined plate. Remove all but 1 tablespoon of the bacon fat in the skillet. 

Crack the eggs into the skillet with the bacon fat. Season with salt and pepper, and cook the eggs for about 5 minutes, leaving the yolks a little bit runny. Transfer the eggs to another plate.

Add 1 smashed clove of garlic to the same skillet with the bacon fat. Cook for 1 minute, until the garlic is fragrant. Add the spinach in batches, letting it wilt and then adding more. Season with salt and pepper and cook until wilted, about 3 minutes.

Add the pasta, reserved pasta water, and roasted tomatoes to the skillet with the spinach, and cook over medium heat until the sauce thickens. Toss the pasta, tomatoes, and spinach, and add the red pepper and parmesan. Season again with pepper, add the bacon, and toss again. 

To serve, divide the pasta evenly among four bowls and top with the eggs.