Cook the spaghetti according to package directions. Drain well and return to the pot.
Meanwhile, heat a large non-stick pan over high heat. Add the bacon and cook until crisp, about 2-3 minutes. Turn off the heat.
In a bowl, whisk together the eggs, a pinch of salt and pepper, fromage frais, 1 tablespoon of Parmesan cheese, and most of the chopped chives.
Add the cooked bacon to the drained spaghetti and toss to combine over low heat.
Remove the pan from heat and immediately pour in the egg mixture. Toss the pasta quickly and gently until the eggs thicken slightly from the residual heat, creating a sauce that coats the pasta.
Divide the spaghetti between 4 bowls and sprinkle with the remaining Parmesan cheese and chives.
Tips:
For a vegetarian option, substitute the bacon with a similar amount of chopped vegetarian bacon.
Ensure all ingredients are at room temperature before combining them for a smoother sauce.
Work quickly when adding the egg mixture to the hot pasta. The residual heat will cook the eggs without scrambling them.
Reserve a little pasta water before draining. If your sauce seems too thick, you can add a splash of pasta water to thin it out.
