Cook bacon in a frying pan over medium-high heat until just barely crisp, set aside to cool.
Bring water to a boil and begin cooking spaghetti.
Whisk together egg, 2 tablespoon parmesan cheese and ½ cup four cheese alfredo sauce in a small bowl.
When the spaghetti is finished cooking, drain and toss with egg/cheese/sauce mixture. The hot pasta will cook the egg enough to be safe to eat, but ideally not enough to scramble!
Cut bacon and parsley into small pieces and mix into pasta. Top with the rest of the parmesan cheese (and add more if you desire!)