In a large bowl, whisk the two eggs together with the parmesan cheese, salt and pepper, and set aside. Make sure this bowl is big enough to hold the entire batch of pasta that you cook.
Cook the bacon in a frying pan until crispy and all the fat has rendered off, about 10 minutes. Remove from the heat, but keep the bacon in the pan.
At the same time, cook the pasta according to package directions.
When the pasta is done, remove it from the pot using tongs and add it to the pan with the bacon and the bacon grease.
Using one hand, quickly whisk the egg and cheese mixture while simultaneously pouring the bacon and pasta into the bowl. Make sure to continuously whisk, otherwise the eggs will scramble.
Do not stop whisking, keep the momentum up until the contents of the pan are in the bowl, and then continue whisking until everything is combined.
This whisking action is what cooks the raw egg – the heat of the pasta and bacon combined with the rapid whisking motion will cook it.