Begin by bringing a large pot of salted water to a rolling boil. Add your choice of pasta, cooking until al dente, about 8-10 minutes. Reserve 1 cup of the starchy pasta water and drain the rest.

In a large frying pan, heat olive oil over medium heat. Add the chopped bacon and cook for about 5 minutes, or until crispy, stirring occasionally. Add minced garlic and sauté for 1 minute.

In a mixing bowl, whisk together heavy cream, grated Parmesan cheese, and egg yolks until smooth. Season with salt and freshly ground black pepper.

Lower the heat of the frying pan and gradually pour the cream mixture into the pan, stirring continuously for about 2-3 minutes.

Add the drained pasta to the frying pan, gently tossing to coat them in the sauce. Use reserved pasta water as needed to reach desired consistency.

Once well combined, serve immediately on warm plates, garnished with chopped parsley and additional grated Parmesan cheese.