1.Cook pasta according to package directions.  Make sure it’s al dente.

2.Meanwhile, mix ¼ cup of the cream with the egg yolk in a small bowl.  Set aside.

3.Stack up the bacon and slice it cross-wise, creating thin strips.

4.Add bacon to frying pan over medium-high heat and cook until crisp, about five minutes.  When cooked, remove to a paper towel lined plate to drain.

5.Discard any bacon fat in the pan and return it to medium heat.  Add butter and garlic to the pan and cook for 30 seconds.

6.Add the rest of the cream, the bacon, and the crushed red pepper to the pan and cook for another 30 seconds or so.  Add salt and pepper to taste.

7.Add the cooked, drained pasta to the cream and bacon.  Cook, stirring, until the sauce and pasta are hot.

8.Remove pan from heat and add reserved cream/egg mixture and 2 tablespoons of the parmesan cheese.  Mix until combined and divide among plates. 

9.Top with remaining cheese and serve.