Directions

• Prep Ingredients: Start by chopping the bacon and mincing the garlic. Set up your workspace for smooth cooking.
• Cook the Pasta: In a large skillet or pot, bring salted water to a boil and cook the spaghetti until just al dente, usually about 8-10 minutes. Reserve 1 cup of pasta water, then drain the pasta and set aside.
• Cook the Bacon: In the same skillet over medium heat, add the chopped bacon. Cook until crispy, about 4-5 minutes. Remove and set aside on a paper towel, leaving about 1-2 tablespoons of bacon fat in the skillet.
• Sauté the Garlic: Reduce heat to medium-low, add minced garlic to the skillet with the bacon fat, and cook until fragrant, around 30 seconds. Be careful not to burn the garlic.
• Make the Sauce Base: In a bowl, whisk the eggs with Parmesan until smooth.
• Combine Pasta and Sauce: Add the drained pasta back into the skillet with the garlic, followed by half the reserved pasta water. Stir to coat the pasta in garlic and bacon fat.
• Add the Egg Mixture: Remove the skillet from the heat (important to avoid scrambling the eggs), and quickly pour in the egg-Parmesan mixture. Toss continuously until the sauce thickens and coats the pasta. Add more pasta water if needed to reach desired creaminess.
• Season & Serve: Return the bacon to the skillet and mix. Season with salt and black pepper to taste. Garnish with chopped parsley if desired.