1. Start by cooking the pasta in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water, then drain the pasta.
2. In a large skillet over medium heat, cook the chopped bacon until crispy. Transfer to a plate lined with paper towels.
3. In a bowl, whisk together the eggs, heavy cream, and 3/4 cup of the Parmesan until smooth. Season with a little salt and pepper.
4. Add the minced garlic to the bacon fat in the skillet and sauté until fragrant, about 1 minute.
5. Reduce the heat to low and return the pasta to the skillet. Pour the egg mixture over the pasta, tossing quickly to coat the pasta evenly. Use reserved pasta water to adjust the sauce’s consistency if needed.
6. Stir in the crispy bacon and the remaining Parmesan cheese. Continue to toss until the sauce thickens slightly and clings to the pasta.
7. Remove from heat and garnish with fresh parsley before serving.

Remember, cooking is all about feeling your way through the process, just like my abuela taught me. Don’t worry if it takes a couple of tries to get it just right—each attempt brings you closer to perfection.