Finely chop the smoked bacon and finely grate the cheese.
Beat the eggs in a bowl, season with black pepper and set aside.
Add 1 tsp of salt to a large saucepan of boiling water, add the spaghetti and when the water comes back to the boil, lower the heat, cover and simmer for 10 minutes or until al dente (just cooked).
Add butter to a frying pan and, as soon as the butter has melted, tip in the bacon and garlic, and leave to cook on a medium heat for 5 minutes, stirring often, until the bacon is crisp.
Now discard the garlic and put on a low heat.
When the pasta is ready lift it from the water with tongs and put in the frying pan with the bacon mix. Set aside the pasta water.
Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later.
Take the pan of spaghetti mix off the heat and quickly pour in the eggs and cheese mix.
Use the tongs to lift up the spaghetti and ensure all is well coated, the egg mix will thicken but make sure it doesn't scramble
Add a few tablespoons of the extra pasta cooking water to keep it moist and season with a little salt.
Serve immediately with a little sprinkling of the remaining cheese and a grating of black pepper.