In a small bowl, beat the eggs thoroughly, and then add Parmesan cheese and mix until well-combined.

Cook pasta according to package directions.

Cook the bacon in a large pan over medium heat until crispy. In the last minute or two of cooking, add the garlic and cook for two minutes or until light golden brown.

Drain the pasta, reserving about a cup of the cooking liquid. Add the hot pasta to the skillet with the bacon and toss making sure the pasta is thoroughly coated. Turn off the heat.

Add the egg mixture to the pasta and toss to coat. Add enough pasta water to the pasta to create a smooth creamy yet thick sauce. It is best to add by spoonfuls to avoid thinning out the sauce to much.

Top with parsley, if desired, and serve.