Bring a pot of lightly salted water to a
boil. Add spaghetti and cook 10 minutes
or as per package directions. Drain,
reserving 1 cup of the pasta water.
Meanwhile, add bacon to a large sauté
pan. Cook over medium heat 6 minutes or
until slightly crispy. Drain on paper
towels, reserving 2 tbsp of the drippings.
Blend milk, eggs, egg yolks and salt.
Heat bacon drippings over medium
heat. Whisk in flour; cook 1 minute.
Quickly pour in milk mixture, whisking
constantly to keep eggs from scrambling.
Cook 2 to 3 minutes until thickened.
Remove from heat and whisk in 1/2 cup
of the cheese.
Toss drained pasta with sauce, bacon,
remaining 1/4 cup cheese and some of the reserved pasta water. Sprinkle with black pepper just before serving.