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Cook bacon in a large, deep saute pan over medium heat until crispy, about 7 minutes. Transfer bacon pieces to a paper-lined plate. Drain off most of the grease from the pan.
Add chicken broth to the pan; bring to a boil. Add in the spaghetti; stir well, separating the noodles to ensure they don’t stick together. Cover and gently simmer for 8-9 minutes until the pasta is al dente and the broth has mostly evaporated.
In the meantime, in a medium bowl, whisk together the eggs, cream, Parmesan, garlic, salt, and pepper.
Turn the heat down to low; slowly pour the egg/cream mixture into the cooked pasta and stir vigorously to combine for about 30-60 seconds to thicken.
Remove from the heat and stir in the cooked bacon and parsley.
Serve immediately and enjoy!