Cook the pasta in a large saucepan according to the instructions on the packet. 

Whilst the pasta is cooking, grate the parmesan. Next heat the olive oil in a large frying pan over a medium heat, add the bacon lardons and fry for 2-3 minutes until crisp. If the bacon is quite fatty, you won?t need the oil, as it will release its own fat.

Drain the spaghetti, reserving a little of the cooking water. Return the pasta to the saucepan and, while it is still steaming hot, add the parmesan cheese, egg yolks and cooked bacon. Season with salt and black pepper.

Quickly stir everything together to give a creamy coating to the pasta

S erve straightaway, as the pasta can become a bit stodgy if it is left in the pan for too long.