Cook the turkey bacon and set aside. When cool enough crumble into smaller pieces.

Start boiling a large saucepan of filtered water to cook the pasta. Cook the pasta according to directions. Reserve some of the pasta water to add to the carbonara (about a cup).

Mix the Parmesan cheese and eggs together in a small bowl and set aside.

Add the olive oil to a Dutch oven or large saucepan. Heat the olive oil over medium heat and add the garlic about a minute before the pasta is finished cooking. Remove from heat and add the freshly drained pasta and the egg and Parmesan mixture. Toss gently. Add in the small amounts of reserved pasta water until nice and creamy (amount will depending on the type of pasta you are using).

Spoon into serving dishes; sprinkle with a little salt; then add the crumbled bacon, extra Parmesan and parsley (optional). Serve immediately.