Beat the egg yolks in a bowl, add the grated Pecorino cheese.
Cook the diced bacon in a non-stick pan over medium heat for about 5 minutes or until browned; set aside.
Boil the spaghetti in plenty of boiling water. Before draining, remember to set aside a spoonful of pasta water to use when combining the pasta and sauce.
Drain the pasta al dente, toss in the pan with the bacon. Take then off the heat and add beaten egg mixture. Don’t cook them too much, let the egg yolks thicken slowly, adding a little of the cooking water if necessary.
Season with freshly ground black pepper and serve.