Meanwhile, in a skillet, cook the bacon for about 8 minutes or until slightly crisp and brown. Stain through a sieve, and then place back in the skillet. Add the cream along with half of the Parmesan cheese and reduce the sauce slowly to slightly thicken the cream. The sauce should be thick enough to coat the back of a spoon.

Cook the spaghetti for 8 to 10 minutes or until tender but firm (al dente). Drain and return to pot and switch off the heat. Add the remaining olive oil and season with salt and pepper.

Serve in pasta bowl. Ladle the sauce and bacon over each plate of spaghetti. Break the egg, reserve the whites for another recipe and place one yolk in its shell over each serving of pasta. Sprinkle the remaining cheese and serve hot.