Cook the spaghetti in plenty of boiling salted water until al dente. When it is almost ready heat 1 tbsp olive oil in a large frying pan and cook the lardons until they are cooked and well coloured. Tip into a bowl.
Heat the rest of the oil and fry the eggs, sppooning the warm oil over the eggs to cook the yolks. Season.
Drain the pasta then return to the pan. Add the extra virgin olive oil, pepper, a little salt, the parsley and bacon and toss.
Divide between two bowls, sprinkle over the grated cheese and top each with a fried egg. Serve immediately.