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A classic pasta sauce, traditionally NOT made with cream.

Ingredients
2 large eggs, beaten
2 oz parmesan or grana padano cheese, finely grated
4 rashers middle bacon or 6 rashers streaky bacon, cut into 1 inch pieces
2 - 3 tablespoons olive oil
salt and freshly ground black pepper

Method
Serves 2 (Can easily be doubled, trippled etc for larger groups)

Add a pinch of salt and pepper to the beaten eggs in a bowl.
Keep about 1 tablespoon of the grated cheese to one side for sprinkling on top of your finished dish and add the nremainder to the beaten egg. Mix well to combine and set the bowl aside.
Add the olive oil to a large frying pan and fry the bacon pieces over a medium heat until just starting to brown.
A this point, you should remove the pan from the heat until ready to serve the dish.

To serve:
Cook pasta according to packet instructions.
When the pasta is almost cooked, heat the bacon in the frying pan over a gentle heat (you just want to warm it through agan).
When the pasta is ready, drain well.
Take the frying pan off the heat and add the pasta to the bacon in the frying pan.
Now, pour the eggy mixture over the pasta and bacon in the frying pan and toss the pasta in this mixture to ensure that the sauce coats it well.
Serve in pasta bowls, topped with a sprinkling of the reserved cheese.