Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook for about 1 minute less than package instructions for al dente. Reserve 1 cup of pasta water before draining the spaghetti.

In a large skillet over medium heat, add chopped thick-cut bacon. Cook for about 6–8 minutes, until crispy and golden brown. Remove excess fat, leaving about 2 tablespoons in the skillet.

In a mixing bowl, whisk together eggs, freshly grated Parmesan cheese, and black pepper until just combined. Set aside.

Add drained spaghetti directly into the skillet with remaining bacon fat. Stir well to coat the pasta.

Remove skillet from heat. Quickly pour egg mixture over hot pasta while stirring vigorously. Gradually add reserved pasta water until the sauce is creamy.

Fold in crispy bacon pieces and serve immediately, garnished with extra Parmesan cheese and black pepper.