-
Bring a large pot of slated water to a boil for pasta.
-
In a large saute pan, cook bacon until fat is rendered and bacon is crispy.
-
Use a slotted spoon to remove bacon and set aside.
-
Pour off all but two tablespoons of bacon fat.
-
Saute garlic in bacon fat over medium heat for about 1-2 minutes.
-
Add chicken broth and frozen shrimp to pan.
-
Cook over medium high heat until shrimp is cooked through, 7-8 minutes.
-
Season shrimp with 1/2 teaspoon of kosher salt and freshly ground black pepper to taste.
-
At the same time, add pasta to boiling water and cook according to package directions.
-
Once pasta has cooked, reserve 1/2 cup of pasta water.
-
In a small bowl, slowly combine hot pasta water with egg yolks, whisking the entire time.
-
Remove saute pan from heat, then add hot drained pasta, egg yolk mixture, parmesan cheese, crispy cooked bacon and toss to combine.
-
Garish with more black pepper and a sprinkle of flat leaf parsley.