Bring a large pot of water to a boil then turn heat to low and simmer.

Add a small dash of vinegar into the pot.

Crack eggs individually into a cup.  This is important!  Unless you are a pro, the next few steps are tricky.

Create a swirl of water in the pot by stirring the water in a circular motion using a wooden spoon.  Then,  gently add an egg.  Add the egg white first then, add the yolk.

Cook for 3 minutes.

Remove egg with a slotted spoon and place on a paper towel.  Dry off any moisture, gently.

Cut away any straggly egg white edges with a spoon or butter knife.

Repeat for each egg.

Serious Eats has a great tutorial/ post on how to make poached eggs.

Bring a large pot of salted water to a boil.

Add the pasta and cook until al dente, about 8-10 minutes.

Drain the pasta and reserve 1/4 cup of the pasta water.

In a large skillet over medium heat, melt butter.  

Add the ham and cook until the edges are bit crispy.  

Add the pasta water. Stir until combined with butter.

Add the pasta and parsley, reserving a few pinches of parsley for garnish.  

Season with salt and pepper.  

Toss pasta until the pasta is coated with butter sauce and ham is evenly distributed. 

Divide pasta into 6 serving and top with one poached egg and a pinch of parsley.