Kosher salt
12 oz.spaghetti
3 large eggs
1 c. freshly grated Parmesan, plus more for serving
8 slices bacon
2 cloves garlic, minced
Freshly ground black pepper
Extra-virgin olive oil (optional), for serving
Flaky sea salt (optional), for garnish
Freshly chopped parsley, for garnish

In a large pot of boiling salted water, cook pasta until al dente according to package directions. Reserve 1 cup pasta water before draining.
In a medium bowl, whisk eggs and Parmesan until combined.
Meanwhile, in a large skillet over medium heat, cook bacon until crispy, about 8 minutes. Reserve fat in skillet and transfer slices to a paper towel–lined plate to drain. Break into bite-size pieces.
Add garlic to skillet and cook until fragrant, about 1 minute. Add cooked pasta and toss until fully coated in bacon fat. Remove from heat. Pour over egg-and-cheese mixture and stir vigorously until creamy (being careful not to scramble eggs). Add pasta water a few tablespoons at a time to loosen sauce.
Season generously with salt and pepper and stir in cooked bacon.
Drizzle with oil and garnish with flaky sea salt (if using), Parmesan, and parsley before serving.