|500 g||pasta — spaghetti|
|200 g||bacon — streaky, finely chopped|
|60 g||parmesan cheese — finely grated|
|sea salt and freshly ground black pepper|
|parmesan cheese — freshly grated, to serve|
Fry the bacon in a heavy-based frying pan over medium heat until crispy. In a large bowl, beat the eggs and then stir in the Parmesan.
Cook the spaghetti in a large pot of salted boiling water until al dente.
Working quickly, drain the spaghetti (reserving the water) and add to the bowl with the eggs, immediately tossing it around so that the heat from the pasta cooks the eggs and that each strand is coated with the mixture.
Add the bacon and fat from the pan, season well and toss again. If necessary add some of the hot pasta water to make it more saucy.
Serve immediately with more Parmesan over the top.