1In 4-quart Dutch oven, cook spaghetti as directed on package.
2Meanwhile, in 10-inch skillet, cook garlic and bacon over medium heat, stirring occasionally, until bacon is crisp; drain.
3In small bowl, mix egg product, oil, 1/2 cup Parmesan cheese, the Romano cheese, parsley and 1/4 teaspoon pepper.
4Drain spaghetti; return to Dutch oven. Add bacon mixture and egg product mixture. Cook over low heat, tossing mixture constantly, until egg product coats spaghetti; remove from heat. Serve with additional Parmesan cheese and freshly ground pepper.