Cook the pasta in a large saucepan of salted boiling water for 8 - 12 minutes until al dente. Drain. Return the pasta to saucepan.
Meanwhile, heat the oil in a large non-stick frying pan over medium-low heat. Add half the bacon to the frying pan and cook for 5 minutes or until golden and crisp, turning regularly. Transfer the bacon to a plate lined with paper towels to drain, leaving the fat in the pan. Repeat with remaining bacon. Then coarsely chop the bacon. Set aside.
Add the pasta to the bacon fat in the frying pan. Stir over low heat for 1 minute or until coated. Remove from heat. Allow to cool for 1 minute. Stir in the bacon and parmesan, until combined. Quickly stir in the whisked eggs until the pasta is coated. Return to low heat for 1 minute, stirring continuoulsy. Remove from heat. Season with salt and pepper and sprinkle with parsley to serve.