Boil 200g of pasta in salted water until al dente; drain and reserve some pasta water.

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Dice 100g of bacon. In a pan, cook the bacon until crispy; remove from heat.

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In a bowl, whisk 1 egg with 50ml cream and grated Parmesan cheese.

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Add the cooked pasta to the pan with bacon (off heat).

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Pour the egg–cream–cheese mixture over the pasta.

Toss quickly to coat the pasta, adding reserved pasta water as needed for creaminess.

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Season with black pepper to taste.

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Ensure the sauce is smooth and coats the pasta without scrambling the egg.

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Serve immediately or package for takeaway.