Dice the bacon.

Sauté the diced bacon until crisp.

Remove bacon from the pan, leaving 3 tablespoons of bacon fat.

Add chopped green pepper and chopped onion to the pan with the bacon fat.

Cook slowly until the vegetables are tender.

Cook spaghetti in a large kettle according to package directions.

Drain and rinse the spaghetti.

Put the drained spaghetti in the kettle and keep it warm.

In a separate bowl, whisk together eggs and Parmesan cheese.

Pour the egg and cheese mixture over the warm spaghetti and stir well to coat.

Reheat the bacon and vegetables.

Stir the bacon and vegetables into the spaghetti.

Reheat briefly.

Serve immediately with grated Parmesan cheese on top.