Directions

1. Bring 4 qt. hot tap water and 1 1/2 Tbsp. salt to a boil in a covered 6- to 8-qt. pot. Meanwhile, prepare the sauce. Heat olive oil in a large frying pan over medium heat. Add bacon and cook, stirring frequently, until crispy, 5-7 minutes. Add garlic and remove pan from heat; the hot bacon fat will cook the garlic.
2. In a large bowl, whisk eggs to blend. Add Parmesan and parsley and whisk together. Set aside.
3. When the water comes to a boil, add spaghetti and cook, stirring occasionally, until barely tender to bite (al dente), 8-9 minutes. Scoop out and reserve 1/2 cup cooking water. Drain pasta and return to pot.
4. Add bacon, garlic, and bacon drippings to spaghetti along with half of the reserved pasta cooking water, and toss with tongs to coat. Whisk the remaining reserved pasta cooking water into the egg-cheese mixture. Pour over pasta and toss to coat. Season with the remaining 1/2 tsp. salt, if you like. If you didn’t use pepper bacon, also add freshly ground pepper to the pasta and toss again. Serve immediately.