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

While pasta cooks, heat a large skillet over medium heat. Add chopped bacon and cook until crispy. Remove bacon with a slotted spoon and set aside.

In the same skillet, remove excess bacon grease leaving about 1 tablespoon. Add minced garlic and sauté for 1 minute until fragrant. Remove from heat.

In a bowl, whisk together eggs, Parmesan cheese, and black pepper.

Return the drained pasta to the skillet with garlic. Quickly pour the egg mixture over the hot pasta, tossing constantly to create a creamy sauce. Add reserved pasta water a little at a time until desired consistency is reached.

Fold in crispy bacon and chopped parsley.

Season with salt and additional pepper if desired. Serve immediately.