Break apart the segments of broccoli into florets so you have about 1-2 handfuls and place in a steamer for approximately 30 minutes; but you can check their hardness depending on your steaming method.
Cut up the bacon rashers into small squares and place in a hot pan with some olive oil.
Approximately 10 minutes before the broccoli is ready add the spaghetti to a boiling saucepan of water.
Keep browning off the bacon until nice and crisp; but don't overcook if the pieces look too crisp turn the pan off for a minute and heat back up when ready.
Separate the egg yolk and place in a bowl with a teaspoon of oregano, olive oil, salt and pepper. Add more olive oil if the consistency looks too thick.
Once the spaghetti is ready drain and put back into the saucepan.
Add to the pasta saucepan the cooked bacon and the egg mixture making sure to stir very quickly so the egg doesn't cook.
Once stirred enough keep on the heat and add the florets of broccoli.