Cook the spaghetti in a large pot of salted boiling water until al dente, following the package instructions. Reserve about ¼ cup of the pasta cooking water before draining. Drain the pasta and set it aside.

Place the bacon in a single layer in a large cold skillet. Heat the pan over low heat to slowly render the fat from the bacon. Once it begins to release some grease, increase the heat to medium. Flip the bacon pieces occasionally and cook to your desired level of crispiness. Once done, remove the bacon from the skillet and let it drain on a paper towel-lined plate, keeping the rendered fat in the skillet.

In a medium bowl, whisk together the eggs, grated cheese, salt, pepper, and 2 tablespoons of reserved pasta water until you achieve a smooth mixture. Set this bowl aside for later use.

Heat the skillet with the leftover bacon fat over medium heat. Once hot, add the minced garlic. Cook while stirring for about 45-60 seconds until the garlic is fragrant and lightly browned.

Add the cooked spaghetti and bacon to the skillet. Toss everything together to combine well. Then, pour the egg mixture over the pasta and quickly toss to coat the spaghetti in the sauce while the heat is still on for about 30-40 seconds. This will help the sauce thicken nicely.

Remove the skillet from the heat. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency. Season with additional cheese and black pepper according to your taste preferences. Serve immediately for the best experience.