Add bacon and water to a 10-inch skillet set over medium heat. Bring water to a simmer, and cook until the water evaporate and the bacon begins to sizzle, 10 to 12 minutes. Reduce heat to medium-low, and continue cooking bacon until the fat renders and the bacon browns, 10 minutes longer. Add the garlic, and cook, stirring constantly until fragrant, about 30 seconds. Strain bacon mixture in wire strainer set over a bowl. Set aside.

Whisk eggs, Parmigiano-Reggiano, and pepper together in a bowl. Add 1 tablespoon of bacon fat; whisk to combine.

Place colander in a large bowl.

Bring 2 quarts of water and 1 teaspoon of salt to a boil in a large pan. Add spaghetti, and cook according to package directions until al dente.

Drain spaghetti in colander set in bowl, reserving cooking water. Pour 1 cup of cooking water into a measuring cup; discard remaining cooking water. Add spaghetti to now empty bowl.

Slowly whisk ½ cup of reserved cooking water into egg mixture. Gradually pour egg mixture over spaghetti, tossing to coat. Add bacon mixture; toss to combine. Let spaghetti rest, tossing frequently, until sauce has thickened slightly and coats spaghetti, 2 to 4 minutes. Add additional cooking water if necessary.

Serve immediately. Yield: 4 servings.