Method

1. Put the spaghetti onto boil.
2. Cut the bacon into wee bits and fry in a large frying pan until golden and crispy. If it's ready before your pasta, just remove from heat.
3. Meanwhile, whisk the eggs in a small bowl, mix with 20g of parmesan and some salt and black pepper and set aside.
4. Once the pasta is cooked, use some tongs and remove from the water and put straight into the pan with the bacon. Keep the pasta water!
5. Combine so that the cooking oil coats the pasta.
6. On a very low heat, add the egg mixture and stir continuously. If it's too hot, your eggs will scramble.
7. Add pasta water a little at a time to the spaghetti and keep stirring until you get a glossy and luxurious sauce. You may end up using around 1 small mugful but keep adding until you get desired consistency.
8. Serve with the remaining 5g parmesan grated on top and a grind of black pepper.