Bring a large pot of salted water to a boil and add the spaghetti. Cook until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain spaghetti.

In a large skillet over medium heat, add the chopped bacon and cook until crispy, about 5-7 minutes. Transfer the bacon to a paper towel-lined plate.

In a mixing bowl, whisk together the eggs, Parmesan cheese, and black pepper until smooth and combined. Set aside.

With the skillet off the heat, add the drained spaghetti to the pan with the crispy bacon, tossing to mix. Pour in the egg and cheese mixture, stirring quickly.

Gradually add reserved pasta water to adjust sauce consistency as desired, mixing until sauce clings beautifully to the pasta.

Transfer to serving plates and garnish with additional Parmesan and black pepper. Serve warm and enjoy!