Put penne on to cook in salted boiling water. Beat a couple of eggs, season and mix with a handful of grated parmesan cheese.
Fry some smoked streaky bacon, cut into 3 cm chunks, until crispy and browned, then add a crushed clove of garlic and stir for
another minute or so. Drain the penne, saving some of the cooking liquid, and tip in with the bacon. Add a splash of the cooking
liquid to the eggs, then, off the heat, stir the egg mixture into the bacon and pasta, mixing well and quickly, to thicken the sauce,
adding more of the cooking water if required (and being careful not to scramble the eggs!).
Serve in warm bowls, garnished with chopped parsley.