In a large pot of boiling salted water, cook pasta according to package instructions. Once ready, drain the pasta and save a bit of water in reserve.
In a small bowl, whisk together the eggs and Pecorino Romano. Season with a pinch of salt and a generous amount of ground black pepper. Mix well.
Heat a skillet over medium to medium high heat. Cook turkey bacon with olive oil until brown and crispy, and add in scallion towards the end. Set aside and reduce the heat to low.
Quickly, while the skillet is still hot, stir the pasta + egg mixture and toss until spaghetti is coated.
Toss the pasta consistently so you don't scramble the eggs. Add in a bit of reserved pasta water (if necessary) until desired consistency is reached.
Stir in the turkey bacon and scallion. Top off with more cheese and serve.