1 Lb. bacon (or traditionally pancetta.. but that is usually tougher to find)
5-6 cloves garlic
2 Tbsp. milk (or heavy cream) (or fat free heavy cream)
2 Tbsp. fresh Italian parsley
salt & pepper (to taste)
5 oz. fresh Parmesan cheese, flaked or shredded (divided)
Cook pasta to al dente according to package directions.
While pasta is cooking, cook bacon in a large skillet. When bacon is cooked and slightly crispy, remove from skillet and drain all but about 3-4 Tbsp. of the remaining bacon grease from the skillet. Crumble bacon.
Return skillet to stovetop and reduce heat to low. Stir in garlic and heat until garlic becomes golden brown and fragrant.
Beat together eggs, milk, and pepper. Stir in about 1/2 of the Parmesan cheese to the egg mixture.
Using tongs, take pasta directly from pasta water to the skillet –DO NOT DRAIN and DO NOT DISCARD PASTA WATER. Keep skillet on low heat.
Add crumbled bacon, egg mixture, and remaining Parmesan to pasta. Toss together until everything is mixed together.
If the pasta becomes too dry, spoon in some of the pasta water a little at a time. Garnish with chopped green onion, red pepper flakes or extra Parmesan to taste.