375 grams spaghetti
6 slices bacon or pancetta
4 eggs
⅓ cup (75 ml) grated Parmesan or Romano cheese
¼ cup (50 ml) chopped fresh Italian parsley

Cook spaghetti in large pot of boiling salted water for 8-10 minutes or until tender but firm. Drain and return to pot over medium heat.

Meanwhile, cook bacon in skillet for about 5 minutes or until slightly crisp. Drain on paper towel-lined plate; chop and set aside.

In bowl, whisk together eggs, Parmesan cheese, parsley and pinch of pepper; add to drained pasta and cook, tossing, for about 30 seconds or until pasta is coated and eggs are slightly set. Add bacon; toss to combine. Makes 4 servings.