Cook your pasta separately, according to package directions. Do not skip the dry frying. Set aside.
Then whisk in all the other spices.
In a pan, cook the bacon, and then add the noodles and toss well. Turn off the heat.
While the pan is still hot, slow stir in the sauce a little at a time. Again, slow, slow slow! The idea is to cook the egg without ending up with scrambled eggs. So stir! (I turned my heat back on for a bit because the pan cooled too quickly. The sauce wasn't cooking. It should thicken and coat the noodles instead of being an actual liquid).
Top with a little extra parmesan and serve.