Cook the spaghetti according to package directions until al dente. Reserve 1/2 cup of the pasta water before draining.

While the pasta is cooking, whisk the eggs and Parmesan cheese together in a mixing bowl.

In a large skillet, cook the bacon over medium heat until crispy, about 5-7 minutes.

Add the minced garlic to the skillet and cook for an additional minute.

Add the cooked pasta to the skillet with the bacon and garlic, tossing to combine.

Remove the skillet from the heat and pour the egg and cheese mixture over the pasta, stirring quickly to prevent the eggs from scrambling.

If the pasta is too dry, add some of the reserved pasta water, a little at a time, until the sauce reaches the desired consistency.

Season with salt and black pepper to taste.

Serve hot with additional Parmesan cheese and chopped parsley, if desired.