In a large skillet set over medium heat, add the bacon and water. Cook for 6 minutes, then reduce the heat to medium-low and continue cooking for an additional 8 minutes.
Drain the bacon and transfer it to a small bowl, reserving about 1 teaspoon of fat from the bacon in the pan. Return the pan to the heat and sauté the garlic.
Add the garlic to the bowl with the bacon.
In a separate mixing bowl, whisk together the eggs, yolk, Parmesan, salt, and pepper.
Boil pasta according to the package’s directions. Set a colander in a large bowl.
Drain the cooked pasta into the colander, reserving the pasta cooking water in the large bowl. Using a glass measuring cup, measure 1 cup of hot pasta water and discard the remaining water. Place the pasta in the empty and hot large bowl.
Slowly pour and whisk ½ cup of the pasta water into the egg mixture, then slowly pour the mixture over the pasta while using tongs to toss and coat. Add the bacon and garlic, and toss to combine.
Let the pasta rest for 2 minutes, then toss. Repeat 2 more times. Thin with the remaining reserved pasta water if needed.
Serve immediately. Top with additional cheese and ground black pepper, if desired.