How to Make It
Cook pasta in salted water according to package directions. Drain, reserving 1 1/2 cups cooking water.
While pasta cooks, cook bacon in a large skillet over medium-high until crisp, 5 to 6 minutes. Transfer bacon to a plate lined with paper towels to drain; reserve 2 tablespoons drippings in skillet.
Add tomatoes to skillet, and cook, stirring often, until slightly softened, about 3 minutes. Add shallots, and cook, stirring often, until shallots and tomatoes are softened, 3 to 4 minutes. Add garlic; cook, stirring constantly, 1 minute. Add 1 cup of the reserved cooking water; bring to boil. Remove from heat, and stir in pasta. Stir in egg yolks, 1 at a time, until thoroughly combined.
Return skillet to medium-low, and cook, stirring constantly, until sauce is slightly thickened and creamy, 2 to 3 minutes. Remove from heat; stir in bacon, cheese, chives, parsley, and pepper until cheese melts and sauce is smooth, adding remaining 1/2 cup cooking water if necessary to reach desired consistency.
Top servings evenly with grated Parmesan.
Don’t worry about the raw egg yolks in this recipe. The heat of the pan and hot pasta water “cook” them, making a rich, silky sauce.