450g dried spaghetti 1 tbsp olive oil 225g of lean bacon or rind less pancetta, chopped 4 eggs 5 tbsp single cream salt and pepper 4 tbsp freshly grated Parmesan cheese
Bring a large heavy-based saucepan of lightly salted water to the boil and cook the spaghetti for 8-10 minutes, or until tender but still firm to the bite. Meanwhile, heat the olive oil in a heavy-based frying pan. Add the chopped bacon or pancetta and cook over a medium heat, stirring frequently, for 8-10 minutes. Beat the eggs with single cream in a small bowl and season to taste with salt and pepper. Drain the pasta and return it to the pan. Tip in the contents of the frying pan, then add the egg mixture and half the parmesan cheese. Stir well, transfer to a warmed serving dish. Serve immediately, sprinkled with the remaining parmesan cheese.