Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve about 1 cup of pasta water before draining.

In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped turkey bacon and cook for about 5-7 minutes until crispy and golden brown. Remove from heat and set aside.

In a mixing bowl, whisk together the eggs and grated Parmesan cheese. Season with a pinch of salt and black pepper.

Add the minced garlic to the skillet with the crispy bacon and sauté for about 1 minute until fragrant. Add the drained spaghetti to the skillet and toss with the bacon and garlic.

Remove the skillet from heat and quickly pour the egg and cheese mixture over the spaghetti. Toss continuously to create a creamy sauce, adding reserved pasta water as needed to reach desired consistency.

Plate the spaghetti and garnish with freshly chopped parsley. Serve immediately while warm and creamy.