This dish started out as a "bacon and eggs" pasta for US soldiers..and later evolved into a creamy dish..I've taken it back to its original..and then dressed it up!

You will need...some form of pasta..spaghetti is good
1 onion...some bacon..1 large egg..chicken stock..milk..black pepper and salt...parmesan cheese as a topping..

(Extras include finely diced celery and carrot..ground cumin and corriander...even a few cherry tomatoes chopped up...but you don't need them..it just makes it better)

first fry off your onion in a pan with oil...add diced bacon (add the carrot and celery too if you are using them in equal parts)

fill a large pot with water and bring to the boil

take a fork and beat the egg up in a bowl..add salt and your ground pepper and set aside

Add a sprinkle of chicken stock to your pan (and a sprinkle of coriander and cumin if you have them) let it cook and as it reduces add a little milk a few times to keep it a wet sauce

Cook off your pasta and when it is firm (al dente) drain it off into a colander....

The most important step...turn off the heat under the sauce and stir it around a bit..it needs to cool a bit..THEN throw in your pasta...stir it all around..and then quickly stir the beaten egg through it before serving...throw on some cheese on top....restaurant grade!