Place pasta in salted boiling water and cook for four minutes.
While pasta is cooking, in a thick bottom sauté pan, over medium high heat, place the bacon lardons and render until just crispy.
Drain off ½ the rendered fat, and away from the flame, add chicken stock and allow to create a suspension.
Add parmesan cream and black pepper and reduce slightly.
Remove pasta from the boiling water and add to sauce pan, cooking pasta in the sauce briefly.
Spin pasta and place in a serving bowl, top with egg yolk and grated parmesan.
Serve.
2 lb Flour
24 ea. Egg Yolks
4 ea. Egg Whole
2 T. Olive Oil
4 T. Milk
Semolina
3 Qt Heavy Cream
2 ½ cups Grated Parmesan Cheese
nutmeg to taste
salt and pepper
2 lb Mangalitsa Pork Belly
4 lb Kosher Salt
¼ lb Sel Rose