Boil the spaghetti following the instructions on the packet.
Pour a little extra-virgin olive oil into a fairly deep frying pan and, when it’s hot, add the strips of bacon (which will release its own fat as well). Add salt and pepper, but go easy on the salt, as the bacon already contains plenty of its own.
Mix the egg yolks together in a bowl and add the Parmesan cheese.
Add the cooked spaghetti to the frying pan and stir for a few minutes to bind in the bacon. Turn off the heat and add the sauce. Check for salt and pepper. Stir for a few more minutes to let the eggs cook without setting.
Serve with a teaspoonful of grated Parmesan cheese on top.