Bring a large pot of salted water to a boil and cook spaghetti until al dente. Reserve 1 cup of pasta water before draining.

In a large skillet, cook chopped bacon over medium heat until crispy. Remove bacon and set aside, leaving the rendered fat in the pan.

Add minced garlic to the bacon fat and sauté briefly until fragrant, about 30 seconds.

In a bowl, whisk together eggs, grated cheese, and black pepper until smooth.

Add the drained hot spaghetti to the skillet with garlic and bacon fat. Toss to coat.

Remove the skillet from heat and quickly pour in the egg mixture, tossing constantly to prevent scrambling.

Add reserved pasta water a little at a time until a creamy sauce forms.

Stir in the crispy bacon and adjust seasoning with salt and pepper as needed.