Place a large saute pan over medium heat. Add bacon and cook until red and crisp. Scoop out the bacon and set on a paper towel lined plate to drain. Next add the chicken broth, garlic and 1/2 teaspoon salt. Cover and bring to a boil.
When the broth is simmering stir in the spaghetti. Make sure to stir it in well so the pasta doesn't stick together. Then cover and simmer for 6-7 minutes, until the pasta is nearly cooked through.
Meanwhile whisk the eggs, cream and parmesan cheese together in a medium bowl. Once the pasta is cooked, slowly pour the egg mixture into the skillet while stirring the pasta quickly. This will ensure the sauce thickens, but doesn't scramble the eggs. Let the sauce simmer another minute or two to thicken. Stir in the parsley and bacon pieces. Salt and pepper to taste. Serve immediately.
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