Dice the bacon and cook it in a nonstick skillet over medium heat until crispy, without adding any extra fat. Remove the bacon and set it aside, keeping the skillet for later use.

Place the egg yolks in a bowl and beat them with a fork along with a generous amount of black pepper.

Cook the spaghetti in plenty of salted boiling water. Once cooked, transfer the spaghetti to the skillet you used for the bacon. Mix vigorously, adding a few tablespoons of the pasta cooking water. Then add the Parmesan cheese, continuing to mix well.

Add the egg yolks while stirring constantly. A creamy sauce will form and coat the spaghetti. Serve on a warm plate, sprinkle with the crispy bacon, and add extra cheese and black pepper to taste.