Heat oil in a large skillet over medium heat. Add bacon and cook, stirring occasionally, while sprinkling with garlic powder until browned and crispy, about 7 to 8 minutes.

Meanwhile, beat eggs in a separate bowl. Mix in Parmigiano-Reggiano cheese and black pepper.

Remove bacon onto paper towels to drain, reserving 3 tablespoons of the grease in the pan. Return bacon to the pan, stir in maple syrup, and bring to a simmer. Quickly turn heat down to low and let simmer for 1 to 2 minutes.

Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water until al dente, about 12 minutes. Drain, reserving 1/4 cup of pasta water.

Add the reserved pasta water to the skillet with bacon. Stir, then add cooked pasta and toss until coated.