Cut vanilla bean lengthwise and scrape out the pulp. Heat the oil in a frying pan.
Fry the bacon, onion and the vanilla pod – not the pulp – in it.
In the meantime, bring plenty of water to boil and season with sea salt, cook the tagliatelle in the boiling water until al dente. Mix eggs, salt, pepper and vanilla pulp with 2/3 of the Parmesan. Remove the vanilla pod from the pan and drain the pasta.
Now add the pasta to the bacon and onions, then pour the egg mixture on top. It is important here that the eggs do not set, so the temperature must not be too high. Finally, fold in the arugula. Serve immediately and sprinkle with the remaining Parmesan.
