Bring a large pot of salted water to a rolling boil over high heat. Add your spaghetti or pasta of choice, cooking it according to package instructions until al dente, typically about 9-11 minutes. Reserve 1 cup of the pasta water and then drain the pasta.

In a large frying pan, heat 2 tablespoons of olive oil over medium heat. Add the diced bacon or pancetta and cook for about 5 minutes until crispy. Add the minced garlic and sauté for an additional minute.

In a separate bowl, whisk together 1 cup of heavy cream, 1 cup of grated Parmesan cheese, and 2 egg yolks until smooth. Season with salt and freshly ground black pepper.

Reduce the heat to low and gradually pour the cream mixture into the pan with the bacon, stirring gently for about 2-3 minutes until the sauce thickens slightly.

Add the drained pasta to the pan, tossing well to coat every strand with the rich sauce. Incorporate reserved pasta water gradually until the desired creaminess is reached.

Transfer the pasta to serving plates, garnish with chopped fresh parsley and extra grated Parmesan cheese, and serve immediately while hot.