In a large pot of boiling salted water, cook spaghetti until al dente (about 8-10 minutes). Drain. Toss with 1 tablespoon of olive oil, and set aside.

In a large skillet over medium heat, add chopped bacon and cook until crisp; remove and drain onto paper towels.

To the same skillet over medium heat, add chopped onion. Do not wipe down the skillet before adding the onion.

Once onion is translucent (about 3-5 minutes) add the minced garlic, and cook for one more minute.

Add the spaghetti noodles back into the pan and toss to coat and heat through. Reduce the heat to low.

In a medium bowl, mix together eggs and Parmesan cheese. Add this to the noodles and cook, tossing constantly with tongs until eggs and Parmesan develop into a light sauce over the noodles. Be careful not to scramble the eggs.

Add in the cooked bacon, salt, and pepper to taste. Toss to combine.

Serve immediately, topped with the remaining Parmesan cheese and chopped parsley if desired.