Put a generously salted pot of water on to boil for the pasta.
In a pan over medium-low heat, add the Bacon (6 slice) and cook until done but flexible. Sauté Shallot (2) and Garlic (1 clove) until soft.
Turn off heat. Add Heavy Cream (1/2 cup), Parmesan Cheese (1/4 cup), and yolks of the Egg (2) to the shallots and bacon. Mix well.
Boil Fettuccine (8 ounce) until al dente. If you're using frozen fresh, pasta about 6 minutes. If it's fresh, 4 minutes. If using dry pasta, follow package instructions.
Lift pasta out of pot and place into cream mixture. If a little of the pasta water gets into the sauce, that's ok, since the starch in the water with help thicken it up. Gently toss to combine. Add Salt and Pepper (to taste).
Drizzle with Olive Oil (1 tablespoon). Top with Fresh Parsley (to taste) and Parmesan Cheese (to taste).