50g/2oz lean back bacon rashers (slices), all visible fat removed
2 medium eggs, beaten
2 tbsp half-fat crème fraîche
2 tbsp freshly grated Parmesan
2 tbsp chopped fresh parsley
salt and ground black pepper
salad to serve
1 Cook the pasta in a large pan of lightly salted boiling water according to the instructions on the pack. Drain well and return to the hot pan.
2 While the pasta is cooking, grill (broil) the bacon until crisp. Break roughly into pieces.
3 Add the bacon and beaten eggs to the hot pasta and stir gently over a low heat until the eggs start to scramble and set. Stir in the crème fraîche and half the grated cheese. Grind in some black pepper.
4 Serve immediately, sprinkled with the remaining Parmesan, with a crisp salad.