Place the chopped bacon into a cold skillet. Turn the heat to medium and cook until crispy, allowing the fat to slowly render. Add pepper into it aswell.
Meanwhile, bring a large pot of water to a boil. Salt the water generously and cook the pasta until al dente.
In a large bowl, whisk together 2 whole eggs and 3 egg yolks. Add 2 ounces of freshly grated Pecorino Romano and whisk until combined.
Once the bacon is crisp but still a little fatty, add the chopped garlic, cracked black pepper, and a little salt and cook for about 30 seconds to 1 minute, just until fragrant.
Add 3 to 4 tablespoons olive oil depending on how much bacon fat has rendered. I like mine glossy so I always add at least 3 tbsp of olive oil no matter how much bacon fat is rendered.
Using tongs, transfer the pasta directly from the pot into the skillet, allowing some pasta water to come along with it. Reserve about 3-4 cups of pasta water and set it aside. You need extra pasta water in case your sauce separates. Better safe then sorry.
Add about a 1/2 cup of pasta water into the skillet and begin whisking about 30 seconds. Turn off the heat immediately.
Pour the egg and cheese mixture over the pasta and begin tossing continuously for about 10 seconds. Take off of the heat entirely. I usually place my skillet on my butcher block or heat safe surface OFF the stove.
Slowly add about 2½ cups pasta water while tossing constantly until a silky sauce forms.
Top with parsley and the remaining 1½ ounces Pecorino Romano before serving.
