Preparation

• Cook the spaghetti in a large pot of boiling salted water according to package directions until al dente. Drain them and reserve a cup of the pasta cooking water.
• Meanwhile, heat a frying pan over medium heat and fry the bacon until golden and crispy. Remove them from the pan and drain them on absorbent paper.
• In a bowl, whisk the eggs with half the grated cheese and a generous amount of freshly ground black pepper.
• Add the drained spaghetti to the pan. Mix well.
• Remove the pan from the heat and quickly add the egg and cheese mixture to the pasta, stirring quickly to prevent the eggs from overcooking and forming lumps.
• If necessary, add a little reserved pasta cooking water to help create a creamy sauce.
• Season with salt if necessary (keep in mind that the cheese may already be salty) and mix well.
• Serve immediately, garnished with remaining grated cheese, freshly ground black pepper and chopped parsley, if desired.