Bring a large saucepan of salted water to a boil and cook the spaghettini for 5 mins. Drain but do not rinse. Once well-drained, toss with a splash of olive oil to stop it from sticking together.
Whisk together the eggs, yolks, cream and parmesan.
In a large frying pan, fry the bacon in olive oil until it is starting to crisp up.
Add chopped garlic and cook for another 30 secs.
Add the spaghettini to the pan and heat through, then add the egg mixture and stir over the heat for another 30 secs until the egg starts to just set (the idea is that the sauce becomes a bit like a creamy savoury custard).
Don’t overheat the sauce or it will scramble.
Add the chopped parsley and season with salt and pepper then serve hot.