Spaghetti Carbonara

Method

1. Attach flat beater to KitchenAid® Stand Mixer. Add flour and salt to mixer bowl and turn to speed 2 to combine. Stop and make a well in the center of flour mixture. Add eggs and olive oil to well, turn to speed 2 and mix for 2 to 3 minutes, adding water 1 tablespoon at a time until dough holds together.  Remove flat beater and attach dough hook. Knead on Stir speed for 3 to 4 minutes. Gather dough into a ball, wrap in plastic wrap and let rest at least 1 hour.
2. Attach KitchenAid Pasta Press attachment with spaghetti plate to mixer.  Divide prepared pasta dough into small walnut-sized balls. Turn mixer to speed 10 and drop pasta balls into hopper one at a time. Use combo tool if dough becomes caught in hopper and no longer self-feeds. Extrude spaghetti to desired lengths, cutting with wire cutter. Lay in a single layer on a lightly floured tray and sprinkle with semolina flour.
3. Whisk 2 eggs, garlic, Parmesan cheese, pepper and 1 tablespoon parsley medium bowl; set aside.  Bring large pot of salted water to a boil. Add pasta and cook 3 to 4 minutes until al dente. Drain, reserving 1/2-cup pasta water. Transfer pasta to large bowl. Immediately add 1 tablespoon butter, egg/cheese mixture and pasta cooking water, tossing to combine and adding more pasta cooking water if needed. Toss in reserved bacon.
4. Melt remaining butter in small skillet and fry remaining eggs, one at a time to desired doneness (sunny side up or over-easy). Divide pasta between 4 plates and top each with an egg. Sprinkle with remaining 1 tablespoon parsley and serve immediately with additional Parmesan cheese if desired.