Cook the bacon in a large skillet until crispy. Drain on paper towels and set aside. Reduce heat to medium. Pour off all but 2 tablespoons of the bacon fat. Sauté the garlic and red pepper flakes about 30 seconds. Pour in the chicken stock and scrape up any browned bits from the bottom of the pan. Slowly whisk in the egg mixture. The eggs will cook as the sauce comes together.
Add drained spaghetti to the pan and toss. Add the turkey and bacon. Add some of the pasta water if the sauce is too thick. Add additional salt and additional pepper to taste. Once everything comes to temperature, toss gently and garnish with parsley. Serve with extra cheese.