Bring a large pot of water to a boil. Generously season with salt, add spaghetti noodles, and cook to al dente according to package directions.

While the spaghetti is cooking, prepare the rest of the ingredients. Crack the eggs into a medium bowl, whisk, stir in the Parmesan until well combined, and set aside.

Use kitchen shears to snip the bacon into small pieces directly into a large pot or Dutch oven (or dice the pancetta with a knife on a cutting board). Cook over medium to medium-high heat, stirring frequently, for 5 minutes or until the bacon (or pancetta) is crispy.

Add the minced garlic and stir for a minute until golden and fragrant. Drain most of the grease in the pot and discard, leaving a tablespoon or so in the pot with the bacon/pancetta and garlic.

When the spaghetti is done cooking, pour at least 1 cup of the pasta water into a heat-safe cup or bowl and set aside. Drain the remaining spaghetti and add it to the pot of cooked bacon/pancetta.

Pour the egg/Parmesan mixture over the spaghetti. Immediately and quickly stir to combine all of the ingredients in the pot. Stir a few tablespoons of pasta water into the pot, adding more and vigorously stirring until your sauce is smooth and your desired consistency is reached.

Stir in half of the minced parsley and season with salt (if needed) and freshly ground pepper, to taste. Serve immediately, garnished with the remaining parsley.