400 grams spaghetti
250 grams rindless loin (back) bacon, chopped
1 large garlic clove, finely chopped
4 egg yolks
½ cup thickened cream (35% fat)
¾ cup finely grated parmesan cheese, plus extra to serve
1 tablespoon chopped flat-leaf (Italian) parsley
Bring a large saucepan of salted water to the boil. Cook the spaghetti according to the packet directions or until al dente, stirring often to prevent sticking. Drain, reserving some of the cooking water.
Meanwhile, cook the bacon in a large non-stick frying pan over medium– high heat for 6–8 minutes until browned and slightly crisp. Add the garlic and cook a further minute or until fragrant.
Combine the egg yolks, cream and parmesan in a medium-sized bowl. Season with salt and pepper.
Return the spaghetti to the saucepan with a tablespoon or two of the cooking water. Add the bacon and garlic to the pan. Mix the egg mixture through until well coated and creamy. Stir in the parsley.
Serve with extra parmesan cheese sprinkled over the top.