Fill a large pot with salted water and bring it to a boil over high heat. Add the spaghetti and cook according to package directions, usually around 8-10 minutes, until the pasta is al dente.

In a large skillet, heat olive oil over medium-high heat. Add chopped sweet onion, yellow summer squash, zucchini, and minced garlic; sauté for 5-7 minutes until tender and caramelized.

Add chopped plum tomatoes to the skillet and cook for 2-3 minutes until they soften. Remove from heat and set aside to keep warm.

In a medium bowl, whisk the eggs and mix in the grated Parmesan cheese. Pour this into the skillet over low heat, stirring constantly until frothy and around 160°F.

Add the hot spaghetti to the skillet with the egg mixture, tossing gently to coat.

Fold in sautéed vegetables, bacon, basil, oregano, salt, and pepper. Toss gently for another minute.

Serve immediately in warm bowls, garnishing with extra Parmesan cheese and fresh herbs if desired.