Cook pasta according to instructions. Strain. Toss with a little olive oil to prevent sticking. Place on baking sheet and allow to air dry. Do not rinse with water.
In a saucepot over medium heat place cream and reduce by half. Set aside.
In a large non-stick fry pan over medium heat, melt butter. Add the shallots and bacon.
When the bacon is cooked (do not allow to crisp), add garlic. Cook for another minute and add the chicken stock. Reduce by one-half. Add the reduced cream and bring to a simmer. Whisk in egg yolks.
Toss pasta in the sauce until nicely coated. Pasta will absorb much of the sauce. Add Parmesan and toss until melted. Sprinkle with parsley and serve immediately.