Steps

1. Cut the bacon into thick slices.
   🕒 01:03
2. Heat 1/2 tbsp of olive oil in a frying pan and sauté the thickly sliced bacon (40g) until crispy.
   🕒 01:24
3. Add 300ml of water to the frying pan with the crispy bacon, scraping up any delicious bits stuck to the pan.
   🕒 01:49
4. Add 100g of spaghetti to the frying pan, breaking it in half, and bring to a boil over medium heat.
   🕒 02:23
5. Once boiling, reduce to low heat, add 1-3g of salt, and cook for the time indicated on the package (11 minutes). 【Here's the Trick!】 If the water level gets too low, add a small amount and stir occasionally to prevent sticking.
   🕒 02:36
6. In a separate bowl, whisk 1 egg, then mix in 20g of Parmigiano Reggiano cheese and plenty of coarsely ground black pepper to create the egg mixture.
   🕒 03:30
7. After 10 minutes, take out one strand of pasta to check for doneness. If still firm, continue to cook until tender.
   🕒 04:14
8. Once the pasta is al dente and the liquid has reduced to a thick sauce, turn off the heat.
   🕒 04:27
9. Place the frying pan on a damp cloth to cool down slightly.
   🕒 04:52
10. Add the prepared egg mixture to the cooled frying pan and toss well with the pasta.
    🕒 05:15
11. If needed, gently heat over low heat, stirring constantly until the egg mixture thickens. 【Here's the Trick!】 Heating slowly over low heat prevents the egg from scrambling.
    🕒 05:27
12. Once the egg mixture is thick and cooked through, turn off the heat and plate the pasta.
    🕒 06:00
13. Finish by generously sprinkling coarsely ground black pepper on top.
    🕒 06:12