Dice the bacon and fry it in the pan without fat (how crispy or soft is a matter of taste, we like it a little crispy). Meanwhile, beat the eggs in a large bowl, add the parmesan and plenty of black, freshly ground pepper. Mix the whole thing vigorously with the whisk. Cook the spaghetti in plenty of salted water with a dash of olive oil until al dente. When the pasta is ready, drain it over a sieve and immediately add it to the bowl with the egg / parmesan mixture and mix quickly. The hot noodles cause the egg to freeze and the whole thing doesn`t have the heaviness of the usual cream sauce. Finally, pour the bacon on top, if possible without the omitted fat, and serve. We never have any of that left over! Goat or sheep cheese is also possible instead of Parmesan, but we still like Parmesan best.
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