1. Add the diced bacon to a cold sauté pan and cook slowly over a low heat for 10 to 15 minutes or until crisp. As it cooks spoon off any fat that forms. This will help to make it crispy. Once cooked remove bacon from pan and drain on paper towels.
  2. Cook pasta as per packet directions. While the pasta cooks, combine the eggs, cheese, cream and olive oil in a bowl and beat with a whisk until completely mixed.
  3. Drain pasta, toss with the egg and cream mixture, then add the cooked bacon and chopped parsley. Place over a low heat and toss till the egg has set. Add additional oil if it seems dry or is sticking together.
  4. Serve right away, with additional grated cheese if desired.