Penne Carbonara

1 lb. Penne Pasta
1/2 cup grated Parmesan Cheese
8 slices of bacon
1 egg
1 tbsp. heavy cream
Ground Black Pepper to taste

Bring a pot of salted water to boil.
crack the egg into a pinch bowl, and whisk the yolk and white together, with heavy cream. Set aside.
Fry the bacon until crispy. When cooked, crumble to bacon into small pieces. Drain the bacon fat and discard. Keep the pan handy.
When the water boils, cook the pasta until al dente.
Drain the pasta, and immediately pour the pasta into the hot bacon pan, after the bacon is cooked and the fat has been drained. Add in the bacon crumbles. Pour the egg over hot pasta, and mix everything together. Sprinkle the parmesan cheese over the pasta and serve immediately.