Heat the olive oil and briefly braise the garlic clove and salvia leaves. Add the finely chopped bacon and saute for 10 min. until the bacon takes on a golden crisp.
Remove the garlic and salvia. In the meantime, put the spaghetti in boiling salted water and boil according to directions, being careful not to over-boil.
Drain them but set aside 1 cup of the broth. Put the spaghetti in with the bacon, stir and cook 1-2 min.
Pour the pre-beaten eggs, mixed with the grated parmesan, over the pasta. Stir and remove from the stove. Distribute into heated plates and serve right away.