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Add chopped bacon to a large stainless steel or non-stick skillet over medium-low heat. Cook for 10-12 minutes, stirring occasionally, or until the bacon is cooked through.
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Remove bacon from the skillet, trying to reserve as much of the bacon fat as you can. Measure out the bacon fat. If you have less than 3 tablespoons, add additional oil until you reach this amount.
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Add bacon fat and/or oil back to the skillet along with the crushed garlic cloves. Saute over medium-low heat for 1 minute, or until garlic becomes fragrant.
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Pour in milk and bring to a boil. Reduce heat to low and simmer for 2-3 minutes, whisking occasionally.
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Whisk egg yolks together in a small bowl. Slowly add 3 tablespoons of the warmed milk from the skillet, while whisking constantly, to temper the eggs.
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Add the egg mixture to the skillet and stir to combine. Simmer for 1-2 minutes while whisking occasionally.
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Mix in the Parmesan cheese, salt, and pepper, to taste.
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Serve sauce over spaghetti squash with bacon pieces and fresh basil. Enjoy!