• Spaghetti
  400g
• Bacon
  100g
• Eggs
  2
• Parmesan cheese
  1/2 - 3/4 cup
• Black pepper–coarsely ground
  1 tablespoon or two

Slice the bacon into 1cm pieces

Put the pieces aside in an unheated frying pan

Bring water to boil in the heavy pot for the pasta

Add a salt.

Once the water is boiling, add the pasta in. Set a timer for 10 minutes.

However, the best test to tell when the pasta is ready is to eat a piece––it's ready when it no longer has any grit or crunch, but still has some resistance when bitten.

Turn on the heat under the frying pan to medium-high.

Cook the bacon. Adjust the heat as necessary to render fat out of the bacon, but avoid cooking the bacon to the crispy stage––you really want it soft and just slightly browned.

Timing is critical––you should be able to have the bacon cooked in the 10 minutes it takes to cook the pasta––you may need to lower the heat to keep the bacon hot

Quickly dump the pasta in the strainer.

Shake quickly to remove excess water. Do not rinse the pasta and return it to the hot pot you originally used to boil it in.

Pour the contents of the frying pan (bacon and fat) over the pasta in the pot and begin to stir, coating the pasta with the bacon fat.

Add the beaten eggs and continue to stir. The eggs will cook from the heat of the bacon fat and hot pasta (and the hot pot).

Add the grated Parmesan cheese and continue to stir. The cheese will melt from the heat of the bacon and pot

If desired, you may add a splash of cream to improve the richness of the dish

Begin to sprinkle in the coarsely ground pepper

Stir in, until the pasta mixture is speckled with pepper

Use about just over a tablespoon of coarsely ground pepper, more or less to taste. Serve immediately