Cook spaghetti and save about 1 cup of pasta water.
Cook bacon until crispy. Add garlic for the last 30 seconds.
In a bowl, whisk together eggs and Parmesan.
Toss hot pasta with the bacon.
Remove from heat, then quickly stir in the egg/cheese mixture.
Add a little pasta water as needed until it turns silky and creamy.
Top with black pepper and parsley.
The key is to work quickly after removing from heat to prevent scrambling the eggs.
Save the pasta water—it's essential for getting the right creamy consistency.
Use freshly grated Parmesan for best results.
Don't skip the black pepper—it's a signature part of this dish.