1 Tbsp olive oil
50g smoked streaky bacon, chopped finely
125g chicken breast cut into strips
2 free-range eggs, beaten
75ml double cream
75g Parmesan, grated, plus extra to serve
Freshly ground black pepper
1. Heat the oil in a pan over a medium heat. Add the bacon and fry until crisp and golden-brown. Remove from the pan.
2. Add the chicken to the same pan and fry for 4-5 minutes, or until completely cooked through.
3.Bring a large pan of salted water to the boil and cook the spaghetti according to packet instructions. Drain, leaving a little of the cooking water.
4.Put the beaten eggs in a large bowl. Add the spaghetti to the eggs and a little of the reserved cooking water and mix well. Add the cream, Parmesan, cooked chicken and cooked bacon and stir to combine.
5.To serve, top with extra Parmesan and freshly ground black pepper.