Cook spaghetti according to the packet instructions, but less 2 minutes.

Meanwhile, heat a large skillet over medium-high heat. Fry bacon for 1 minute. Add onion and garlic. Continue to fry for 2 minutes or until the onion is translucent and bacon is golden.

Pour in about ½ cup of pasta water into the skillet, bring to a simmer and stir, scraping the skillet to dissolve in all the golden bits stuck on the pan into the liquid.

Add the tomato and cook for 3 minutes, then turn the heat down to low.

Drain pasta, or if you timed it right use tongs to transfer it straight from the pasta pot into the skillet.

Toss gently for 2 minutes, or until all the sauce is on the pasta, not sitting bottom of the skillet.

Season with pepper and a little salt if needed.

Serve immediately, garnished with parmesan and parsley.