Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, for 8 minutes until al dente. Drain.

In the meantime, cook bacon in a large skillet over medium-high heat, turning occasionally until evenly browned, about 10 minutes. Drain bacon on paper towels and crumble when cool enough to handle. Reserve drippings in the skillet.

Return crumbled bacon to the skillet with green onion and garlic. Cook in the bacon drippings over medium heat until onion starts to soften, about 5 minutes. Add drained spaghetti and mix well.

Slowly add beaten eggs and scramble with the spaghetti mixture for 1 to 2 minutes. Season with salt and pepper. Add Parmesan cheese, garlic powder, and onion powder. Continue to scramble until fully combined.