Servings: 6

1½ lbs pasta 1½ lbs pasta
12 slices of bacon (about one pound) 12 slices of bacon (about one pound)
½ teaspoon rosemary ½ teaspoon rosemary
1 teaspoon sage 1 teaspoon sage
1 tablespoon olive oil 1 tablespoon olive oil
1 garlic clove, minced 1 garlic clove, minced
½ pint whipping cream ½ pint whipping cream
¾ cup Parmesan ¾ cup Parmesan
3 egg yolks 3 egg yolks
¼ teaspoon pepper ¼ teaspoon pepper
¼ teaspoon salt ¼ teaspoon salt

Cook pasta according to package directions (preferably al dente). Drain.
Fry bacon with rosemary, sage, garlic, and olive oil until crisp. Crumble by hand or with a food processor.
Pour the bacon mixture into a serving bowl.
Mix cream, parmesan, egg yolks, salt, and pepper, and pour in cooked pasta while mixture is warm.
Mix well, adding more pepper and parmesan if desired.