Preheat oven to 190 degree Celcius. Grease six 10-ounce ramekins or custard cups; set aside.
Cook pasta according to package directions.
Drain and set aside.
In a large skillet cook bacon until lightly browned, but still limp.
Transfer to paper towels; drain completely.
In a small saucepan, heat the olive oil and garlic slices over medium-low heat until olive oil is just warmed through and garlic is fragrant, 1 to 2 minutes. Remove garlic; discard.
In a large bowl add the flavored olive oil and 1 egg and whisk. Stir in pepper and salt. Add pasta and bacon; toss until coated.
Place about 1 cup pasta mixture in each ramekin or custard cup and twirl mixture with a fork, creating an indent in the center of each.
Bake 5 minutes. Sprinkle with cheese. Crack remaining eggs into each indent.
Bake 20 minutes more or until egg whites are firmly set and yolks are thickened. Remove from oven. Let stand 2 minutes.
Remove from ramekins. Top with parsley.