In a large skillet, cook bacon until brown and crisp, reserving about 1 Tbsp of the bacon fat.
In the skillet, sauté garlic about 30 seconds until lightly browned.
Pour garlic into mixing bowl and add 1 Tbsp of bacon grease. Add eggs, egg yolk, parmesan and pepper to garlic mixtures and whisk until well combined.
Bring 8 cups of water to a boil in a large pot (no more than 8 cups).
Add pasta and salt to boiling water and cook al dente. Drain pasta using a colander reserving pasta water in a bowl. Retain 1 Cup of pasta water and discard the rest. Place pasta in large empty bowl.
Slowly pour and whisk 1/2 Cup pasta water into egg mixture then slowly pour mixture over pasta while tossing to coat. Add bacon and toss to combine. Salt to taste.
Let pasta rest, tossing every few minutes until sauce has thickened. Thin with remaining water if needed.