Begin by boiling a large pot of salted water and cook the spaghetti until al dente, about 8 to 10 minutes. Drain, reserving 1 cup of pasta water.

While the pasta cooks, heat a large skillet over medium heat. Add the diced bacon and cook until crispy, about 5 to 7 minutes. Remove the bacon and set aside, leaving the bacon fat in the skillet.

Add the minced garlic to the skillet and sauté for about 1 minute until fragrant. Add the shrimp and cook until they are pink and opaque, about 3 to 4 minutes. Remove from heat.

In a mixing bowl, whisk together the eggs, grated Parmesan cheese, and black pepper.

Quickly add the hot spaghetti to the skillet with the shrimp. Pour the egg and cheese mixture over the pasta, tossing continuously to coat the pasta and gently cook the eggs with the residual heat. Add reserved pasta water as needed to achieve a creamy consistency.

Mix in the cooked bacon and season with salt to taste. Serve immediately, garnished with fresh parsley.