Cook spaghettini according to pasta directions. Drain and reserve 2 tbsp cooking liquid.
Meanwhile, heat large nonstick skillet over medium heat; cook bacon for about 5 minutes or until golden and crispy. Transfer to paper towel¬–lined plate to drain. Wipe skillet clean.
Heat oil in same skillet set over medium-low heat. Whisk together eggs, 1 tbsp water, salt and pepper until blended; pour into pan. Cook, stirring, for about 5 minutes or until soft curds form.
Add spaghettini and reserved cooking liquid to skillet; toss to combine. Stir in reserved bacon and chives. Serve with freshly grated Parmesan cheese.