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Cook the pasta. Bring a large pot of water to a boil and add the salt. Add the spaghetti to the pot and cook per the package’s instructions until al dente. Drain, reserving 3 cups of the pasta water, and set aside.
Sauté the bacon. Preheat a large, heavy-bottomed skillet over medium heat. Add the olive oil to the skillet followed by the bacon. Sauté until the bacon is nice and crisp. Transfer the bacon to a plate lined with paper towels. Leave the bacon grease in the skillet.
Whisk. Whisk together the eggs and the cheese and set aside
Sauté the garlic. Reduce the heat to medium-low and add the garlic to the skillet with the bacon grease. Season with pepper. Sauté on medium heat until fragrant.
Deglaze. Add 1 ½ cups of the pasta water to the skillet and stir, knocking any brown bits left behind by the bacon off of the bottom of the pan.
Temper. Whisk ½ cup of pasta water into the egg mixture very slowly while stirring to bring the egg mixture up to temperature without scrambling the eggs. Otherwise, they will get chunky.
Put it all together. Add the spaghetti to the skillet and stir. Remove the skillet from the heat and stir in the bacon, the egg mixture, and the pepper. Stir until the cheese has melted*.
Serve. Serve warm sprinkled with fresh parsley and a pinch of grated parmesan.