Boil a large pan of water and cook the pasta
following the packet instructions. Meanwhile,
heat a knob of butter in a small frying pan and
cook the shallot, garlic and bacon for 5–7 minutes
until golden. Beat together the eggs, cream, most
of the Parmesan and plenty of ground black pepper.
Drain the spaghetti and return to the pan, off
the heat. Add the shallot and egg mixtures and
toss together until the pasta is evenly coated.
Divide between two bowls then scatter the rest
of the Parmesan over, with a grinding of black
pepper to serve.