Oktoberfest Pasta

Beer Brat Oktoberfest Pasta- (serves 4)
  Ingredients:

6 strips thick sliced bacon

1 sweet white onion, sliced
1 tbs olive oil, plus 2 tbs later
6 bratwurst (raw)
12 ounces brown ale
1 lb spaghetti
2 Roma tomatoes, chopped
1 cup fresh grated Parmigiano
½ tsp sea salt
1 tsp cracked black pepper
4 large eggs

Directions
In a large pot over medium high heat, cook the bacon. Remove from pan, chop. Pour off about half the pork fat, leaving about 2 tbs still in the pan. Add 1 tbs olive oil and onions, cook over medium heat until the onions start to caramelize, about 8-10 minutes. Remove onions from pan, set aside.
Increase heat to medium high, add the bratwurst, cooking until browned on both sides. Add the beer and reduce heat to medium low, simmering until the bratwurst are cooked through, 10-12 minutes. Slice into rings.
While the bratwurst are cooking, cook the spaghetti in lightly salted boiling water, drain and return to pot.
Add sliced brats, chopped bacon, caramelized onions, tomatoes, cheese, salt, pepper and remaining 2 tbs olive oil to the spaghetti, toss to combine.
One at a time poach the eggs in simmering water until the whites have set but the yolks are still runny.
Divide the pasta between 4 bowls, top with poached eggs. Serve immediately.