Slice the tops off of two sourdough buns, to create lids of the bread bowls. Then scoop out the insides of the buns to create bowls. Brush the insides and outsides of both the bowls and the lids with olive oil and place them on a baking sheet lined with aluminum foil. Bake at 350F for 15 minutes until golden brown. Then set aside.

Bring a large pot of water to a boil, and add a large pinch of salt. Add the spaghetti and boil for as long as directed on the package.

In the meantime, whisk together the eggs, parmesan cheese and fresh cream in a small bowl. Chop the bacon into small pieces and set aside.

Once the pasta is finished cooking, drain the pasta and immediately pour in the cream mixture and mix well. Add the bacon, season with salt and pepper and combine.

Pour the pasta into the bread bowls and spoon over any extra sauce left in the pot. This will soak into the bottom of the bread bowl and will make it taste so delicious and creamy when you bite into it after eating the pasta! Top with some extra parmesan cheese and freshly chopped parsley, and enjoy!