Put a large pan of salted water on to boil.
Roughly chop the bacon and dry fry in a non-stick frying pan for 2-3 minutes then set aside.
Lightly beat the eggs into a small bowl. Add the fromage frais and Parmesan and season to taste. Beat until smooth and well mixed. Add the chopped chives, reserving 1 tbsp for garnish.
Cook the spaghetti according to the packet instructions. Drain and add to the frying pan with the bacon and fromage frais. Place on a low heat and mix until the egg sets.
Serve topped with the remaining Parmesan and chives.
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