Cook the pasta in a large saucepan of boiling salted water. Beat the eggs and cream, (if using) in a bowl until well combined. Stir in the Parmesan.
Meanwhile, add 1 tablespoon of oil and bacon to a large, deep non-stick frying pan. Place over medium heat. Cook for 4-5 minutes until light golden. Add Fioretto® and cook for 3 minutes until tender. Season with pepper.
Use a slotted spoon to transfer the pasta straight into the pan with the Fioretto® and bacon. Remove from the heat, pour over the egg mixture and stir off the heat until the pasta is well coated. Return to low heat, adding a couple of tablespoons of the hot pasta cooking water until you have a silky sauce. Make sure the pan is not too hot otherwise the eggs will scramble.
Spoon into bowls, top with basil and extra parmesan. Season, then drizzle with remaining olive oil.
TipTip: For crispy basil leaves, cover the base of a small saucepan or frying pan with vegetable oil. Add large basil leaves and cook for 1-2 minutes until transparent (careful as leaves can splatter if they are wet). Remove to a wire rack. Pat dry carefully with paper towel. Allow to cool.