Prepare the spaghetti in salted water. Fry the diced bacon in the lard. Also fry a clove of garlic, peeled and halved, and a chili pepper if desired – remove both if they threaten to burn.
In a preheated baking bowl, whisk the eggs with 2 tbsp cheese and enough coarsely ground pepper.
Add the spaghetti while still wet (reserving a small amount of cooking water) and mix. Add a little hot cooking water – the egg sauce must coat the spaghetti thickly. Stir in remaining cheese, serve on the spot.
Our tip: use a deliciously spicy bacon for a delicious touch!