Bucatini With Bacon Eggs And Escarole

Ingredients

• Kosher salt
• 2 tablespoons extra-virgin olive oil
• 4 ounces slab bacon, cubed
• 1 medium red onion, sliced
• 1 to 2 hot pickled cherry peppers, seeded and chopped (1 to 2 tablespoons), plus 2 tablespoons brine from the jar
• 1 head escarole (about 10 ounces), trimmed and coarsely chopped
• 12 ounces bucatini
• 1/2 cup grated Pecorino-Romano cheese, plus more for topping
• 4 large eggs
• Freshly ground black pepper

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