Dice the salted bacon into small strips and add them to a large saucepan.

Place the pan over medium heat and gently cook the diced bacon for 3 to 4 minutes without adding any butter or oil. The fat the bacon releases is enough to make the rest of this recipe creamy! In the meantime add the hard-boiled egg to a blender. Pulse a few times until you get a fine egg crumble. Take the saucepan with the cooked bacon off the heat. Add the crumbled egg from the blender.

Stir it well. Season with a pinch of pepper and salt. Add the cooked leftover spaghetti and the milk.

Stir again until the eggs have totally absorbed the milk. Don't put the pasta back over the heat, it should be lukewarm. Check the seasoning of the cold spaghetti salad and add some pepper and salt to taste if necessary. Add the freshly chopped parsley.

Stir one last time. Transfer the cold spaghetti salad to a deep plate and serve lukewarm or cold.