125 g (4 oz) of bacon, diced
1 garlic clove, minced very finely
350 g of spaghetti
2 large eggs
125 ml of cream
1/2 cup of freshly grated Parmesan cheese
Kosher salt and freshly cracked black pepper
Step 1: In a large frying pan, over medium-hi heat, add the bacon. Let the bacon cook for a few minutes, when there is a little bit of grease in the pan. Turn the heat down to medium and add the garlic. Finish cooking until the bacon is crisp.
Step 2: Cook the spaghetti according to it's package details. In a bowl, whisk together eggs, cream, 1/3 of the Parmesan cheese, and a pinch of salt and lots of pepper. Mix together well. Crumble the bacon into the mixture as well.
Step 3: Drain the pasta and return to the original frying pan. Over medium-low heat, add the egg mixture. Toss to coat and allow the eggs to cook, slightly. Make sure the eggs don't cook too much, like scrambled eggs.
Step 4: Divide into 4 bowls, adding the remaining Parmesan cheese on top with extra black pepper.