Bacon and Egg Spaghetti

1lb spaghetti 6 slices thick-cut bacon, cooked and chopped 1 cup pasta water ⅓ cup grated parmesan cheese ½ cup prepared queso, more or less to taste Freshly ground pepper or other seasoning as desired for pasta 2 Tbsps. butter 2 eggs per plate served Seasoning as desired for eggs Bring large pot of water to boil over high heat. Add spaghetti noodles and boil until al dente or as preferred. Reserve 1 cup pasta water and strain pasta. Return pasta to pot and add parmesan cheese, ½ cup pasta water, queso and bacon pieces. Continue to heat and add more water as needed until pasta is well coated. Season to taste. Melt butter in large skillet. Add eggs and cook until whites are set but yolks are still runny, about 4 minutes. Season with salt and pepper. Flip eggs and cook another 30 seconds to 1 minute. Plate spaghetti and top with 2 eggs per plate. Serve hot with garlic bread if desired.