Heat the oil in a frying pan over a medium heat. Add the bacon and cook until crisp and slightly browned. Remove the pan from the heat and set aside.
Bring a large pan of salted water to the boil. Add the spaghetti and cook for 8–10 minutes
until firm but slightly chewy (al dente).
While the spaghetti is cooking
beat together the eggs
Parmesan and milk using a fork. Season well with salt and pepper.
Once the spaghetti is cooked
drain over a bowl
reserving some of the cooking water.
Place the frying pan back over a medium–low heat. Add the drained spaghetti and egg mixture and stir thoroughly so all the spaghetti is coated in the sauce. Add 1–2 tablespoons of the reserved pasta water to loosen
if necessary. Serve immediately on hot plates with grated Parmesan on top.
