Place eggs in a bowl with warm water to bring the eggs up to room temperature.
Cube up the bacon. Add the bacon into a large skillet and cook over medium heat until crispy. Drain on a paper towel lined plate.
Add a tablespoon of sea salt to the boiling water and add in the dried pasta. Cook accordingly to package directions.
Meanwhile; crack the eggs into a large {deep} serving bowl and whisk. Add grated cheese and plenty of fresh ground black pepper, stir.
Once pasta is cooked, reserve 1 cup of pasta water before draining the pasta in a colander. Add drained pasta to the bowl with the egg and cheese and toss thoroughly to cook the egg and melt the cheese.
Add in the bacon and toss some more. Serve and top with more black pepper, a sprinkle of grated Parmesan and with fresh torn parsley leaves.