Boil spaghetti in salted water until al dente, reserving 0.5 cup pasta water.
Fry chopped bacon strips in a skillet until crisp.
Whisk eggs and parmesan cheese together in a bowl.
Toss hot drained spaghetti with crispy bacon, then remove skillet from heat source.
Quickly stir in egg mixture and reserved pasta water to create a creamy coating without scrambling.