Cook bacon on a non-stick skillet and reserve about 1 tsp of the rendered fat after taking out the bacon.
Sauté garlic until golden. Then pour the contents into a medium mixing bowl with the eggs, egg yolk, parmesan, and pepper. Whisk until combined.
Boil 8 cups of water and add the spaghetti and salt. Cook until al dente then, drain leaving about 1 cup of pasta water. Place pasta in a large bowl.
Slowly pour and whisk 1/2 pasta water to the egg mixture, then slowly pour over the pasta and toss to coat.
Add sliced bacon and toss to combine. Season with salt and HOXY Kimchi Seasoning.
Let the pasta rest and toss frequently until the sauce thickens and coats the pasta. Use the remaining pasta water to thin as needed.
Serve topped with parmesan cheese and parsley.
