Bring a large pot of salted water to a boil and cook pasta until al dente, about 8-10 minutes. Prepare sauce while pasta is cooking so that the pasta is hot. Drain pasta and reserve 1/2 cup of the pasta water for the sauce.

In a small bowl, whisk together the eggs and Parmesan cheese. Add some ground black pepper (about 1/4 teaspoon or more if you like pepper).

In a large deep skillet, cook the bacon until crispy. Add the garlic and cook for an additional minute. You do not need to drain the bacon fat but can drain some of it if you have a ton . Remove from the heat.

Quickly stir in the cooked and drained pasta into the bacon mixture. Stir in the egg mixture. The pasta should be hot enough to cook the eggs but not too hot so that they start to scramble. Whisk in the reserved pasta water to the desired consistency you want for the sauce.

Season with salt and pepper. Sprinkle with additional Parmesan cheese. Garnish with chopped parsley or basil if desired.