Angelhair pasta with ham and poached egg

A carbonara of sorts although there is no carbon, no charcoal, no coal miners involved. And at the last critical moment I remembered the whole idea arose tonight from wanting an egg with the pasta and when it came down to putting it together I nearly forgot the egg. The egg makes it. 

How is it done with minimal fuss? The pasta is boiled in generous salted water and lifted out directly into the pan with the sauce and the ham and the peas. The used water is cloudy with starch and without letting it cool vinegar of any type is poured in. I like to use a lot but a tablespoonful should do. The egg is already cracked open into a bowl and waiting for the moment to be tipped into the settled simmering water. The water need only be 150℉. Egg cooks well under boiling temperature. Most of the white is discarded in favor of the little yellow yolk packet. The vinegar tightens the egg albumen causing it to pull into itself otherwise the white will diffuse throughout the water.