6 strips bacon, diced
4 egg yolks
1 cup grated Parmesan
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup fresh flat-leaf parsley, chopped
Cook the pasta according to the package directions.
Meanwhile, fry the bacon in a large skillet over medium heat. Transfer to a paper towel and reserve the drippings.
In a large bowl, whisk the egg yolks. Still whisking constantly, add 2 tablespoons of the drippings. Working quickly, add the drained pasta and Parmesan to the yolk mixture and toss to combine.
Add the salt, pepper, parsley, and bacon. Serve immediately.