Fill a large pot with water for the pasta and season it with salt. Bring the water to a boil over high heat.

While waiting for the water to boil, cut the bacon into small pieces. Cook the bacon in a large skillet over medium-low heat until it turns brown and crispy. Remove the cooked bacon and lower the heat to low.

Mince the garlic and add it to the warm skillet. Sauté the garlic for about one minute or until fragrant, then turn off the heat.

In a medium bowl, whisk together the eggs, ½ cup of the Parmesan cheese, and freshly cracked pepper until well mixed.

Once the water is boiling, add the spaghetti and cook until al dente. Reserve one cup of the starchy pasta water and then drain the spaghetti.

Add ¼ cup of the reserved pasta water to the skillet that was used to cook the bacon. Stir to dissolve any browned bits left in the pan.

Toss the drained spaghetti in the skillet with the bacon water until it is well coated.

Pour the egg and Parmesan mixture over the hot pasta. Quickly toss everything to combine, using the residual heat to create a creamy sauce.

Add the remaining Parmesan cheese, reserved bacon, and additional pepper. Toss well until everything is melted and mixed into the sauce.

Taste the dish and adjust the salt, pepper, or Parmesan as needed. Top with fresh parsley if desired.