Spaghetti with bacon and cream

• 8 oz (225 g) spaghetti
• 1 tablespoon oil
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Add spaghetti to a saucepan of boiling salted water, bring back to the boil and cook for 8–10 minutes, or until spaghetti is tender. Drain in a colander. Add the oil and toss to coat the spaghetti to prevent sticking.

Trim and chop the bacon rashers. Return rinsed saucepan to the heat. Add the butter and bacon and fry over moderate heat until the fat runs and bacon begins to brown. Add