Shrimp Spaghetti Carbonara

Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to al dente package instructions. Reserve 1 cup pasta water. Meanwhile, in a separate bowl combine eggs and Parmesan; mix well with a fork. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. In a large skillet over medium heat cook bacon until crispy, 5 to 7 minutes. Using a slotted spoon, transfer bacon to a bowl. Do not drain the fat. Return skillet to medium-high heat and add 1/4 cup pasta water. Season shrimp with salt and pepper and cook until pink, 3 to 5 minutes. Drain pasta and add to skillet with shrimp and combine well using tongs. Stir in cheese mixture and parsley; quickly toss together to evenly coat the pasta and prevent the eggs from scrambling. Add additional pasta water to make a creamy sauce. Just before serving add bacon. Transfer to a platter and garnish with parsley, more Parmesan and freshly ground black pepper.