1 pound spaghetti
8 ounces bacon (about 8 slices), cut into 1-inch pieces
3 large eggs
¾ cup grated Parmesan cheese, plus more for serving
½ cup half-and-half
Salt and pepper, to taste

Set a large pot of water to boil (for pasta). In a large skillet, cook bacon over medium-high heat, until crisp. Transfer to a paper-towel-lined plate.  Salt boiling water generously; add pasta and cook according to package instructions.  Meanwhile, in a large bowl, whisk together eggs, Parmesan cheese, and half-and-half.   Drain pasta when al dente, leaving some water clinging to it. Working quickly, add hot pasta to egg mixture. Add bacon; season with salt and pepper, and toss all to combine (the heat from the pasta will cook the eggs). Serve immediately, sprinkled with additional Parmesan cheese, if desired.