Easy recipe Fresh Cavatelli with Eggs & Bacon

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one quarter teaspoon kosher salt, plus more for the pasta (Recipes by ingridients pasta) pottwo tablespoons extra-virgin olive oiltwo tablespoons butterabout eight ounces slab or thick-cut, bacon (Recipes by ingridients bacon) cut in about one/two-inch piecesfive large eggsabout one batch (about one about one/two pounds) fresh cavatelli or about one pound dried pastatwo cups shredded Fontina Val dAostaA large pasta-cooking potA heavy-bottomed nonstick skillet or sauté pan, twelve-inch diameter or larger. Fresh Cavatelli with Eggs & Bacon. . Fresh Cavatelli with Eggs & Bacon.