Roughly chop the bacon and fry in an oil-free pan over medium heat until browned and crisp. Scoop out and set aside.
Cook the pasta in boiling water with a teaspoonful of salt (see how to cook pasta like a pro).
Stir the cream and salted egg powder until smooth.
Drain the pasta, dump into the pan with the bacon fat and pour in the cream mixture. Add the pepper and toss.
Add the bacon and toss again.
Divide the pasta among three bowls. Sprinkle with bonito flakes and furikake. Serve immediately.