Start boiling a pot of salted water - and when I say salted...I mean SALTED. A rule of thumb is that it should taste like seawater.
Crack the egg into a bowl and whisk to combine with about 3/4 of your parmesan, lots of fresh cracked pepper, and a pinch or so of kosher salt then set aside.
Add the chopped bacon to a cold pan and heat it to medium. The bacon will render as it becomes crispy, save about a tablespoon of the rendered fat and discard the rest.
Once the pasta is cooked al dente, add it in to the bacon pan. You can allow some water to still cling on, it doesn't need to be completely drained. Save about a half cup of the pasta water and set aside.
Toss the pasta to combine and coat with the bacon fat. Then, remove from heat and count slowly to 10. Afterwards, add the egg and parmesan mixture and toss constantly with tongs to combine.
At this point your pasta is ready to serve! Sometimes I like to toss a little spinach into mine then top with the extra parmesan.