Cook spaghetti until slightly under al dente. Meanwhile, whisk 2 eggs and reserve in a bowl. Dice 3 strips of bacon and cook over medium low heat until barely crispy. Mince 3 cloves of garlic and add to bacon; cook until fragrant, about 30-40 seconds. Add spaghetti, eggs, and 1/2 cup freshly grated parmigiano-reggiano cheese to bacon and garlic, and toss until well combined. Season to taste with freshly ground pepper. Serve in a pasta bowl and top with more cheese and freshly grated cured egg yolk.