Trim bacon and cut into chunks. Fry in frypan over medium heat until crispy, add garlic to brown, remove and drain on a paper towel.

Boil a large pot of water add a splash of olive oil and a pinch of salt and cook the fettuccine for 9-10 minutes, or till al dente. Drain and return to pot to keep warm

Beat the eggs, cheese and cream in a bowl, then add the bacon. Pour over the pasta in the pot and toss gently with tongs.

Return the pan to a very low heat and cook for 1 - 2 minutes, or until slightly thickened - don't overheat or the eggs will scramble. Season well with black pepper and serve.