Cook the pasta according to the package directions. Drain, reserving 1 cup of pasta water.

Meanwhile, cook the bacon in a large skillet. Heat for 3-4 minutes per side or until bacon is browned. Remove from pan and place on paper towels to drain. Chop the bacon.

Combine the eggs and Italian cheeses in a bowl. Set aside.

Remove all but 1 tablespoon of bacon grease from the skillet. Heat over medium heat and add the garlic, stirring for 30 seconds or until fragrant.

Add in the cooked pasta and the egg and cheese mixture. Quickly stir the ingredients together so that the egg does not scramble.

Add pasta water, a few tablespoons at a time, until the sauce is thick but coats the spaghetti.

Stir in the bacon and season with salt and pepper.