Cook spaghetti in a large pot 1/2 filled with heavily salted water (about 1 1/2 tablespoons) as directed on box. Reserve about 1 cup starchy pasta water before draining.

Meanwhile, cook the bacon over medium heat in a medium size skillet, until almost crisp. Add the garlic for the last 30 seconds. Drain on a paper towel lined plate.

Meanwhile, in a large bowl, whisk Parmigiano and eggs together. Set aside.

After draining the pasta, add it to the egg mixture and toss quickly with tongs to coat the noodles. Add a little starchy pasta water at a time to achieve desired consistency (about 1/4- 1/2 cup). Mix in the bacon/garlic and serve immediately topped with fresh parsley and more Parmigiano.