Spaghetti with Bacon, Eggs, and Swiss Chard

Cook the pasta according to package directions, adding the chard during the last 3 minutes of cooking. Reserve 1/2 cup of the cooking water, drain the pasta and chard, and return them to the pot. Meanwhile, cook the bacon in a large nonstick skillet over medium heat until crisp, 6 to 8 minutes. Transfer to a paper towel–lined plate. Break into pieces when cool. Wipe out the skillet and heat the oil over medium heat. Crack the eggs into the skillet and cook to desired doneness, 3 to 4 minutes for runny yolks. Toss the pasta and chard with the reserved pasta water, Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper; fold in the bacon. Divide among bowls and top with the eggs. Season the eggs with salt and pepper and sprinkle with additional Parmesan, if desired.