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Slice bacon into 1/2" pieces and put in fry pan (don't turn on stove heat yet). Bring water to boil in the heavy pot for the pasta. Once the water is boiling, put the pasta in and set a timer for 10 minutes. Turn on heat under the fry pan to medium-high to begin cooking the bacon. Cook the bacon - adjusting the heat as necessary to render fat out of the bacon, but avoid cooking the bacon to the crispy stage - you really want it soft and just slightly browned. Timing is critical  - you should be able to have the bacon cooked in the 10 minutes it takes to cook the pasta - you may need to lower the heat to keep the bacon hot. Quickly dump the pasta in the strainer and shake quickly to remove excess water - do not rinse - return to the hot pot you used to boil the pasta. Pour the contents of the fry pan (bacon and fat) over the pasta in the pot and begin to stir  - coating the pasta with the bacon fat. Add the beaten eggs and continue to stir - the eggs will cook from the heat of the bacon fat and hot pasta (and still hot pot). Add the grated Parmesan cheese and continue to stir - the cheese will melt from the heat of the bacon/pot. Begin to sprinkle in the course ground pepper - stirring - until the pasta mixture is speckled with pepper - typically over a tablespoon of course ground pepper - more or less to taste. Serve immediately - the combination of Parmesan cheese and pepper make this a wonderful dish - it can be served as a side or main dish (depending on serving size)