Cook the pasta in lots of well salted water just to the al dente stage. Drain and toss with the reserved bacon fat.
Melt the butter in a saucepan and stir in the flour. Cook for about a minute, and then slowly pour in the milk, stirring or whisking constantly to combine all the flour into the milk. Continue heating and stirring until the mixture thickens, this will happen just as the milk is getting to the boiling point.
Take the pan off the heat and add the cheese, a little at a time, stirring to melt.
Add the cooked pasta and half the bacon crumbles to the sauce, tossing to combine well. Divide the mixture between 4 individual oven safe skillets or bowls.
Make an indentation in the center of each serving with the back of a large spoon for the egg. Crack an egg into each. Put the bowls on a baking sheet and bake until the eggs are just set, about 17-20 minutes or so, depending on how you like your egg done.
Grind some fresh black pepper over each bowl, and scatter the rest of the crumbled bacon around the egg just before serving.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
Did You Make This?We love seeing what you've made! Tag us on social media at @theviewfromgreatisland for a chance to be featured.