1. Bring a large pot of salted water to the boil. For EU stoves, set the heat to 100°C (212°F), then cook the spaghetti according to the package instructions until it reaches the al dente stage.

2. Reserve about 250ml (1 cup) of pasta water and then drain the spaghetti.

3. In a large skillet, cook the bacon over medium heat, around 175°C (350°F), until crispy.

4. Remove the bacon from the skillet with a slotted spoon and set it aside on a paper towel-lined plate. Leave the grease in the skillet.

5. Add the minced garlic to the skillet and sauté for 1-2 minutes, or until fragrant.

6. In a medium bowl, whisk together 2-3 egg yolks, 120ml (1/2 cup) of heavy cream, and 60g (2 ounces) of grated parmesan cheese. Season with coarse black pepper to taste.

7. Add the cooked spaghetti to the bowl with the egg yolk mixture and toss to combine, ensuring the spaghetti is well coated.

8. Add the reserved pasta water to the bowl in small increments, about 60ml (1/4 cup) at a time, and continue to toss until the desired consistency is achieved.

9. Add the cooked bacon to the bowl and toss to combine.

10. Serve immediately, garnished with chopped fresh parsley and a sprinkle of parmesan cheese if desired.