Cook bacon until it has reached desired crispiness.

Whisk eggs, Parmigiano-Reggiano cheese, Romano cheese, and ground black pepper in a bowl. Set aside.

Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until cooked through but slightly firm to the bite. Drain, reserving 1 cup of the pasta water.

Combine 1 cup of reserved pasta water and drained pasta with the bacon; stir to combine.

Slowly pour egg mixture into the pasta mixture; cook, stirring constantly until the egg mixture forms a thick sauce, 1 to 2 minutes. Remove from heat.

Serve with parsley and enjoy!