1. Heat a large frying pan and add the bacon and onion. Fry for 4-5 minutes, stirring occasionally, until lightly browned. Set the pan aside. 
2. Cook the spaghetti to pack directions. Meanwhile, beat together the egg, egg yolks and cream and stir in the cheese. Set aside.
3. Heat the grill to medium-high. Place the tomatoes on a baking sheet and drizzle with the ½ tablespoon oil (if using). Place under the grill for 5 minutes, until slightly charred and beginning to soften.
4. Drain the spaghetti and tip into the frying pan with the onions and bacon. Add the grilled tomatoes then pour in the egg mixture. Place over a gentle heat and toss together for 1 minute, until the spaghetti is well coated. 
5. Transfer to warmed plates or bowls, season with freshly ground black pepper (if using) and serve immediately.

Cook's tip: Whip up a meringue using the spare egg whites. Whisk until stiff and gradually whisk in 100g caster sugar. Spoon onto baking parchment and bake at 150ºC, fan 130ºC for 1 hour or until crisp. Serve topped with fruit and cream.