Instructions: Set a pan of water, salted and with a few drops of olive oil, to boil for the spaghetti. While it is heating, use a thin smear of oil in a frying pan to dry-fry the bacon until it is crisp but not burnt. At the latter stages, you can, if you like garlic, gently cook a clove of finely-chopped garlic into the ham. Leave to one side. In a jug, whisk together the eggs, cream and 50g of the Parmesan (never buy pre-grated, its always rubbish).

A generous grinding of black pepper and some salt seasons the mix. By now the spaghetti should be plunged into the boiling water, and cooked for around 7 minutes, until it still has some bite but is not chewy. When it reaches this point, drain the spaghetti through a sieve or colander, and tip it straight back into the hot saucepan. Place the pan on a very low heat, and use two forks to mix through the fried ham, before tipping all of the cream mixture on top and begin turning the mixture gently with the forks. As soon as the eggs are beginning to set, remove from the heat and serve into hot bowls, sprinkling over the last of the cheese. A green salad is a great accompaniment.

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