Cook the spaghetti in a large pot of salted boiling water according to package directions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

In a large skillet, cook the chopped bacon over medium heat until crispy. Remove bacon and set aside, leaving the bacon fat in the skillet.

Add the shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp and set aside.

In the same skillet, add minced garlic and sauté for about 1 minute until fragrant.

In a bowl, whisk together eggs and grated Parmesan cheese until well combined.

Reduce heat to low and add the cooked spaghetti to the skillet. Toss to coat in the bacon fat and garlic.

Quickly pour the egg and cheese mixture into the pasta, stirring vigorously to coat the pasta without scrambling the eggs. Gradually add reserved pasta water until the sauce reaches a creamy consistency.

Add the cooked bacon and shrimp back into the skillet. Toss everything together and season with salt and pepper to taste.

Garnish with chopped parsley and serve immediately.