In a large skillet, heat the oil over medium high.

Add the Butterball turkey ham and cook for 2-3 minutes until the edges are golden brown and crispy.

Add the black pepper and green onions, and cook for another minute.

Cook spaghetti according to paclage directions (until al dente), reserving the pasta water, then add the pasta to the skillet with the turkey ham.

Add some of the starchy cooking water from the pasta pot (about 1/2 cup in total).

Incoporate the cheese into the pasta.

Add the yolks and stir everything together vigorously to avoid any scrambling. Heat on low for 2-3 minutes, moving the pasta and tossing regularly, or until the sauce has thickened.

Plate with extra cheese and an extra pinch of pepper.