4. Drain the cooked spaghetti, reserving a few tablespoons of the cooking water.
5. Tip the spaghetti into the pan with the bacon and pour in the cream and egg mixture. Mix well over a very low heat, adding a little of the reserved pasta water to loosen the mixture if needed.
6. Divide the pasta between two serving bowls and sprinkle with the remaining cheese and the chopped herbs. Serve immediately with the rocket salad on the side.