Cook the spaghetti in salted boiling water until al dente, according to package instructions.
While the pasta cooks, in a large skillet over medium heat, cook the diced bacon until crispy. Remove from heat and set aside, leaving the fat in the pan.
In the same skillet, add minced garlic and sauté until fragrant, about 30 seconds.
Add the shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side. Remove from heat and set aside with the bacon.
In a bowl, whisk together the egg yolks, Parmesan cheese, salt, and pepper until smooth.
Once the pasta is cooked, reserve a cup of pasta water, then drain the rest. Add the hot spaghetti directly to the skillet with bacon and garlic.
Pour the egg and cheese mixture over the pasta, tossing quickly to combine while adding reserved pasta water as needed to achieve a smooth sauce.
Mix in the cooked shrimp and bacon, tossing everything together until evenly coated with the sauce.
Garnish with fresh parsley and additional Parmesan cheese before serving.
