Cook the spaghetti according to package directions, minus 1 minute. Don't over cook or it will be mushy when it cooks in the pan with the sauce.

Reserve 1 cup of the boiling spaghetti water to use with the sauce. Set aside.

In a large skillet, slowly cook the bacon over low heat, until the fat is rendered. (This may take up to 10 minutes.) Remove the bacon from the pan and drain on a paper towel lined plate. Keep warm. Do not drain the fat from the pan.

In a separate bowl, whisk the eggs, egg yolks, Parmesan cheese, Romano cheese, and salt and pepper together. Keep whisking as you slowly pour in the hot spaghetti water. DO NOT pour it in all at once or the eggs will scramble. You want to drizzle it in little by little.

Add the cooked spaghetti to the skillet and hot bacon grease. Toss with tongs to coat.

Turn the heat down low and slowly pour in the egg mixture. Keep tossing so the eggs don’t scramble.

Stir in the bacon and serve immediately.