Cook the pasta until al dente.
Beat the eggs and season with black pepper.
While the spaghetti is cooking, fry the turkey bacon strips with the garlic.
Drop the butter into a large frying pan and add the turkey bacon strips and garlic as soon as the butter has melted. Cook until the turkey bacon is golden and crisp.
Add in the mushrooms or fry them in a different pan, as the mushrooms can add more moist. It depends on how lazy you are.
When the pasta is ready, lift it from the water with a pasta fork or tongs and put it in the frying pan with the turkey bacon. Don’t worry if a little water drops in the pan as well (you want this to happen) and don’t throw the pasta water away yet.
Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later.
Take the pan of spaghetti and turkey bacon off the heat. Now quickly pour in the eggs and cheese. Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn’t scramble, and everything is coated.
Add extra pasta cooking water to keep it saucy (several tablespoons should do it). You don’t want it wet, just moist. Season with a little salt, if needed.
Serve immediately with a little sprinkling of the remaining cheese and a grating of black pepper.