500 g (1 lb 2 oz) spaghetti
- Cook the spaghetti in a large saucepan of rapidly boiling salted water until al dente. Drain and return to the pan.
- While the pasta is cooking, discard the bacon rind and cut the bacon into thin strips. Fry over medium heat until crisp. Drain on paper towels.
- Beat the eggs, parmesan and cream until well combined. Add the bacon