Step 1

In a small bowl, whisk together the egg, 1 tablespoon of grated Parmesan cheese, salt, and black pepper and set it aside to use later.

Step 2

Next, cook the bacon in a medium-sized skillet over medium heat. Remove the bacon and drain on a paper towel-lined plate and set it aside.

Step 3

Bring a medium-sized pot of water to a boil. Add the spaghetti to the boiling water. Let the pasta cook for 8 - 10 minutes, or until the pasta is al dente - tender, yet firm. Drain the pasta, reserving ½ cup of the pasta water to use in the sauce.

Step 4

Return the skillet to the stove and heat for 30 seconds on medium heat, you should still have a little of the bacon drippings in the pan. Add the sliced garlic to the pan and cook for 1 minute. Add the hot pasta to the pan and toss for 30 seconds. Remove the pan from the heat.

Step 5

Add a little of the pasta water to the pan, stirring constantly to cool the pan off. When the pan stops sizzling, slowly add the egg and cheese mixture into the pasta a little at a time, whisking quickly until the eggs thicken, but do not scramble. The hot pasta and the gentle heat from the already warm pan is what sets the eggs to create the velvety sauce.

Step 6

Thin out the sauce with a bit of the reserved pasta water, a little at a time, until it reaches your desired consistency. You will likely not use all of the saved pasta water to thin the sauce. If the heat from the pan and from the cooked pasta does not quite set the eggs, you can heat the pan again over low heat and toss the pasta until cooked.

Step 7

Crumble the cooked bacon and add it to the pasta. Toss to distribute. Taste and add additional salt, if necessary. Transfer pasta to a bowl and top with additional Parmesan and chopped parsley. Enjoy hot.