Directions

1. 1

   Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente. Meanwhile, place the diced bacon in a large skillet over medium-high heat and cook until crispy, about 8-10 minutes, stirring occasionally.

2. 2

   Transfer the cooked bacon to a paper towel-lined plate. Pour off all but 2 tablespoons of the bacon fat from the skillet.

3. 3

   Reduce the heat to low and add the minced garlic to the skillet. Cook for about 1 minute, stirring constantly, until fragrant. Remove the skillet from heat.

4. 4

   In a medium bowl, whisk together the eggs and grated Parmigiano-Reggiano until well combined. When the pasta is done cooking, reserve 1 cup of the pasta water and drain the spaghetti thoroughly.

5. 5

   Working quickly, add 1/4 cup of the hot pasta water to the skillet with the garlic, then immediately add the hot drained pasta. Pour the egg and cheese mixture over the pasta and stir constantly for about 2-3 minutes until the eggs thicken and create a creamy sauce coating the pasta.

6. 6

   If the sauce is too thick, add additional hot pasta water a little at a time, stirring gently until the desired consistency is reached. Fold in the crispy bacon pieces and season with salt and black pepper to taste.

7. 7

   Divide the pasta among serving bowls and serve immediately. Garnish each serving with fresh chopped parsley and additional grated Parmigiano-Reggiano if desired.