Boil 1 liter of water with 1 tbsp salt until slightly salty. Cook pasta for about 5 minutes.

Heat 3 tbsp olive oil in a pan over low heat.

Add 2 strips of bacon to the pan and cook over low heat for 3-4 minutes until the fat renders.

Optionally, remove excess oil, leaving about 4 tbsp in the pan.

Add 3 cloves of sliced garlic and sauté for 1 minute.

Add cooked pasta to the pan and toss for 20 seconds over medium heat to coat with oil.

Add 3 ladles of pasta water and stir continuously to create an emulsion. Adjust seasoning with salt and pepper.

Prepare the sauce by mixing 2 egg yolks, a pinch of salt, and 2 tbsp Parmesan cheese in a bowl.

Let the pasta cool slightly, then pour the sauce over it and mix well.

Adjust sauce consistency by adding 0.5-1 ladle of warm pasta water if needed.