Dice the shallot and the vegan bacon slices.
Heat 3 tablespoons olive oil in a pan on medium-high heat
Add the shallot and bacon and cook, stirring continuously, until crispy
Begin boiling the spaghetti
Add 1 cup almond milk to the pan and whisk together with the crispy bacon and shallots
Stir in ½ cup vegan parmesan and reduce the heat to medium-low.
Season with salt and pepper
Allow the sauce to simmer for 3-5 minutes until thick
Transfer the cooked spaghetti directly from the pot of water to the pan of sauce and stir to combine
Once the spaghetti is well combined, stir in the Just Egg until the sauce thickens and becomes slightly yellow in color.
Transfer the pasta and sauce to a serving dish and garnish with more parmesan and cracked pepper.