Fill a large pot with water, add about 2 teaspons of salt, and bring to a boil. I also drizzle a bit of olive oil over the surface. Some folks say this is done to keep the pasta from sticking together. It doesn’t help for that, the oil never makes contact with the cooked pasta (oil floats). But In my experience, I’ve never had the pot boil over when there’s oil added. Do as you will.
Once the water is boiling, add your pasta and bring back to a boil. Turn off the burner, and cover.
While waiting on the water forever… Cut bacon into ¼” sections.
Cook on a low heat until done in a cast iron skillet. We’re looking to render out as much of the fat as possible, so keep it on Barry White (low and slow) while the water is boiling. When beginning to crisp, shut off the heat. DO NOT DRAIN! We need those drippings!
Once the bacon is cooked, check on the pasta. With a fork, get ahold of of one of the noodles and give it a taste. You’re looking for a firm, cooked texture. Cook it too long, and you’ve got mush. Not long enough, and you’re breaking teeth. Aim for something in the middle.
With the pasta done to your liking turn the heat back on under your skillet with the bacon. Pull the pasta from the water, and add it to the warm bacony goodness. Don’t drain the pasta first, just pull it from the water. We’re gonna want some of that water, too!
Toss the pasta and bacon together, and listen for the last of the water to cook off a bit. The sizzling sound will change to a deeper tone as it evaporates. Add a bit (maybe as much as a ½ cup) more of the pasta water, and your parmesan cheese. Keep tossing and mixing until the cheese starts to melt. Remove from the heat, and add your egg. Yup, you read that right. We’re using the carry over heat from the cooking to cook the egg. If you keep the heat on, you’ll end up with a bizarre italian stir fry kind of thing - not nearly as pretty as what we’re shooting for here.
This is where the magic happens. In very short order, a creamy, rich sauce will envelop the pasta and the bacon. Plate it off with a bit of fresh cracked pepper and maybe some chopped parsley if you’re feeling fancy.