Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente, about 8-10 minutes. Drain, reserving 1/2 cup of the pasta water.

While the pasta cooks, heat a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 6-8 minutes. Remove bacon from skillet and set aside on a paper towel-lined plate.

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

Add the drained pasta back to the pot. Pour the egg and cheese mixture over the hot pasta and toss quickly to coat the pasta and prevent the eggs from scrambling.

Add the cooked bacon and toss to combine. If the sauce is too thick, add a little reserved pasta water to reach desired consistency.

Season with salt to taste and garnish with chopped parsley, if using. Serve immediately.