In a large pot or deep skillet, cook bacon over medium heat until crispy, about 6-8 minutes. Remove half and set aside for topping.
Add garlic to the pot with remaining bacon and cook for 30 seconds until fragrant.
Pour in chicken broth and bring to a boil. Add spaghetti, breaking in half if needed to fit. Cook for 10-12 minutes, stirring frequently, until pasta is al dente and most liquid is absorbed.
While pasta cooks, whisk together eggs, Parmesan cheese, heavy cream, and black pepper in a bowl.
Remove pot from heat. Let sit for 1 minute to cool slightly, then slowly pour in egg mixture while stirring constantly to create a creamy sauce (don't let the eggs scramble!).
Taste and add salt if needed. Top with reserved crispy bacon, extra Parmesan, and parsley. Serve immediately!