3 Slices Bacon Diced (might be easier to dice if frozen)
1 1/2 cloves-diced
2 cups Heavy Cream
2 egg yolks
1/2 cup freshly grated Parmesan Cheese
Salt and Cracked Black Pepper to taste
1 lb. Fettucine
Prepare water for boiling fettucine – water should be salted and brought to a rolling boil. Boil fettucine according to package instructions for al dente. Fettucine should be ready about the time your sauce has boiled.
In sauté pan, cook chopped bacon . Add garlic and cracked black pepper. Add cream and allow to come to gentle boil, watching that it doesn’t overflow pan as it cooks.
In a large bowl, add 2 egg yolks, cooked fettucine and freshly cooked sauce. Toss fettucine and add freshly grated parmesan cheese. Egg yolks will “cook” with the addition of the hot fettucine and sauce.
Add salt & pepper to taste, top with more parmesan cheese, if desired and serve!