Cook pasta according to package directions until al dente. Reserve ½ cup pasta water before draining.

In a large skillet over medium heat, cook bacon until crispy. Remove and drain on paper towels, leaving about 1 tablespoon of bacon grease in the skillet.

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

Lower heat to medium-low and add minced garlic, sautéing for 30 seconds until fragrant.

In a bowl, whisk together eggs, Parmesan cheese, salt, black pepper, and red pepper flakes.

Add drained pasta to the skillet, then slowly pour in the egg mixture, tossing quickly to coat. Add reserved pasta water a little at a time to create a creamy sauce.

Return cooked shrimp and bacon to the skillet, tossing everything together.

Garnish with fresh parsley and extra Parmesan. Serve immediately.