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Cook spaghetti in a large pot ½ filled with heavily salted water (about 1 ½ 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 ¼- ½ cup). Mix in the bacon/garlic and serve immediately topped with fresh parsley and more Parmigiano.