Boil the Pasta: Start by bringing a large pot of water to a rolling boil over high heat. Add a generous pinch of kosher salt once the water is boiling, and then stir in 12 ounces of dry spaghetti. Cook for about 9 minutes, or until al dente.

Whisk the Sauce: While the pasta cooks, whisk together 2 large eggs, 1 egg yolk, 1 cup of grated Parmigiano-Reggiano, 2 tablespoons of white miso paste, and black pepper to taste until smooth.

Cook the Bacon: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 6 ounces of diced bacon and sauté for about 5 minutes until crispy.

Add Garlic: Add 2 minced garlic cloves to the skillet and sauté for about 30 seconds until fragrant.

Combine Pasta and Bacon: Once the spaghetti is cooked, reserve 1 cup of the pasta water, drain the rest, and add the spaghetti to the skillet with the bacon and garlic.

Create the Creamy Sauce: Gradually mix a small amount of reserved pasta water into the egg and miso mixture, then pour it over the pasta while tossing everything together.

Finish and Serve: Sprinkle in parsley and adjust seasoning with more black pepper. Serve immediately, garnished with additional cheese and parsley.