Bring a large pot of salted water to a boil.
Add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian “al dente”).
Drain the pasta well, reserving ½ cup of the starchy cooking water to use in the sauce if you wish.
Meanwhile, heat a little olive oil in a deep skillet over medium flame.
Add the bacon and cook until crisp and the fat is rendered.
Transfer bacon in a small platter and set aside, discard bacon fat and replace with 3 tablespoons of olive oil.
Add the garlic into the hot EVOO and saute for less than 1 minute to soften.
I like to cook it until it browns a little.
Add hot spaghetti to the pan and toss for 2 minutes to coat the strands in the olive oil.
Beat the eggs and parmesan together in a mixing bowl, stirring well to prevent lumps.
Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble. (this is done off the heat to ensure this does not happen)
Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency.
Season the carbonara with several turns of freshly ground black pepper and taste for salt.
Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley.
Pass more cheese around the table.