Preparation

• Bring a 6-quart saucepan of well-salted water to a boil. Have a bowl of ice water ready. Add the eggs to the boiling water, and cook for 6 minutes. Use a slotted spoon to transfer the eggs to the ice water. Return the water to a boil. Boil the pasta according to package directions until al dente.
• Meanwhile, in a 12-inch skillet, cook the bacon over medium heat until crisp, 6 to 8 minutes. Transfer to paper towels to drain and cool. Add the butter to the bacon fat in the skillet, and let it melt. Add the shallot, garlic, and pepper flakes, and cook, stirring occasionally, until the shallot is tender, about 2 minutes. Add the corn, season with salt and pepper, and cook until tender, 3 to 4 minutes.
• With a slotted spoon, transfer the pasta to the skillet. Crumble in the bacon, add the cheese, toss, and keep warm over low heat. Add a little of the pasta cooking water if it seems dry.
• Reheat the eggs for 1 minute in the hot water, then carefully peel. Divide the pasta among 4 wide, shallow bowls. Top with an egg, split it open, and season with salt and pepper. Sprinkle with parsley and additional cheese, and serve.