Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente as per package instructions. Typically, that’s about 8-10 minutes. Stir occasionally to prevent sticking.

While the pasta cooks, whisk together the eggs and grated cheese in a mixing bowl. It should form a thick paste. Season with a generous pinch of black pepper. Set this aside.

In a pan, heat the olive oil over medium heat. Add the chopped bacon and fry until crispy. This step should take about 5-7 minutes. The fat released from the bacon will flavor the sauce beautifully.

Once the bacon is golden brown, toss in the garlic. Sauté it briefly, about 30 seconds, until fragrant. Be careful not to let it burn.

When the spaghetti is ready, reserve about a cup of the starchy pasta water. Then drain the pasta but do not rinse it. Quickly add it to the pan with the bacon and garlic. Toss everything together so the spaghetti gets coated in that glorious bacon fat.

Remove the pan from the heat. This is crucial! Slowly add the egg and cheese mixture to the spaghetti, stirring constantly. This allows the residual heat to cook the eggs without scrambling them. Add some reserved pasta water if needed to achieve your desired creaminess.

Taste your carbonara. Add kosher salt, freshly cracked black pepper, and red pepper flakes according to your preference. Finally, toss in the fresh parsley for brightness.

Plate the spaghetti carbonara immediately. Top with extra cheese and cracked pepper if desired. Nothing beats that first bite!