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8 oz bucatini pasta
8 slices bacon, halved and sliced lengthwise
2 tbsp olive oil
2 cloves garlic, smashed
3/4 cup white cheddar cheese, shredded
Cook pasta according to package directions. Drain.
Grease six 10 oz ramekins or custard cups. Set aside.
Cook bacon until lightly brown. Drain.
Heat olive oil and garlic in a skillet over low heat about 2 minutes or until fragrant. Remove and discard garlic.
Whisk together olive oil, 1 egg, 1/4 tsp kosher salt and 1/2 tsp cracked black pepper.
Add pasta and bacon; toss until coated.
Twirl 1 cup pasta-bacon mixture using a fork; place in a ramekin. Create an indent in the center of each twirled nest. Repeat. Bake 5 minutes in 400 degree oven.
Divide cheese among ramekins. Crack 1 egg into center of each ramekin. Return to oven.
Bake 25 minutes more until egg yolks are set and egg whites are firm. Let stand 2 minutes. Remove from ramekins. Top with parsley.
Makes 6 servings.
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