1. Cook the noodles according to packet instructions. Reserve ½ cup of noodle water, then drain.
2. In a bowl, whisk together the egg, egg yolks, parmesan, and black pepper until well combined.
3. Fry the bacon in a large pan over medium heat until cooked and lightly golden. Reserve 1 tbsp of the bacon fat in the pan.
4. Add the olive oil to the bacon pan and stir to combine. Remove the pan from the heat.
5. Add the cooked noodles and a splash of the reserved noodle water. Toss well to coat.
6. Pour the egg and parmesan mixture over the noodles, rather than directly onto the hot pan. Toss quickly and continuously so the residual heat turns the eggs into a creamy sauce.
7. Add more noodle water if needed, a little at a time, until you reach a smooth, creamy consistency.
8. Stir through the bacon, then serve topped with extra parmesan and parsley.
