Put plenty of water (approximately 2 liters) to boil in a large saucepan. Bring to the boil (bubble), take a teaspoon of salt.
Add the spaghetti. As you go softening, press them with a wooden spoon so that they are well covered with water.
Boil for 10 minutes, stirring occasionally. Drain them.
Remove the crust from the slices of bacon and cut into cubes. Put heat the oil in a large, flat pan, when hot, add the diced bacon and fry until golden brown (2-3 minutes). Add the spaghetti, stir and remove from the heat.
Casca eggs in a bowl, whisk and add the cream, cheese, salt (to taste) and a few grinds of pepper. Bate again and pour over spaghetti. Mix quickly with a wooden spoon and serve.