Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente.

While the pasta cooks, place the diced bacon in a large skillet over medium heat and fry until crisp.

Remove the bacon with a slotted spoon and set aside on paper towels, leaving 2 tablespoons of bacon fat in the skillet.

Add the olive oil and minced garlic to the skillet, sautéing over medium-low heat for 2 minutes until fragrant but not browned.

Reserve 120ml of the pasta cooking water before draining the spaghetti.

Add the drained spaghetti to the skillet with the garlic and oil, tossing thoroughly to coat.

Incorporate the reserved pasta water, crispy bacon, and grated parmesan cheese.

Toss over low heat until a light emulsion forms and the cheese is melted.

Season with salt and black pepper, garnish with chopped parsley, and serve immediately.