In a mixing jug add your cream, egg yolks, Parmesan cheese and salt and pepper and mix well.

Cook your bacon lardons or pancetta in a pan while your pasta is cooking.

Before your drain the pasta save a cup of the pasta water

Add your drained pasta to the pan with your bacon make sure your pan is on a low setting.
Then add in your cream mixture and half the cup of pasta water and stir well.
Keep stirring for a good few minutes until you see the cream start to stick to the pasta. If you need to add more water do so.
Make sure you don’t over cook other wise you will have scrambled eggs.
Once you get that silky look and the sauce is sticking to the pasta (normally around 3mins) serve right away.