In a large skillet, cook the bacon strips in batches until crispy. Place them on a plate lined with a paper towel to absorb the excess fat and chop it. Do not discard the oil in the skillet.

In a small bowl, whisk together the eggs the Parmesan cheese, and cayenne pepper until smooth.

Cook spaghetti according to package instructions in a pot with boiling salted water until al dente. Reserve one cup of the pasta cooking water and drain. Heat the fat left in the skillet and cook the minced garlic for about a minute.

Add the drained pasta to the skillet with the sauteed garlic and toss to cover.

Remove from heat and add the egg/Parmesan mixture. Mix thoroughly and quickly.

Add a bit of the pasta water until the “sauce” reaches the desired consistency. Add the chopped bacon and parsley, mix thoroughly, and serve while hot.