Cook the pasta following pack
instructions. Meanwhile, squeeze
the meat out of the sausage
casings and, with damp or lightly
oiled hands, roll into small-ish balls.
Heat a frying pan and cook the
bacon or pancetta until really
crispy. Remove and keep warm.
Fry the sausageballs until golden
and cooked through, remove and
keep warm (a low oven is good for
this). Cook the onion in the fat from
the bacon and sausageballs (tip
some out if you need to) until soft.
In a small bowl, mix the egg yolks,
cream, most of the Parmesan and
most of the parsley with lots of
black pepper and a pinch of salt.
Drain the pasta, reserving a ladle
of water. Tip the pasta back into
the pan, off the heat, and add the
egg mix, onions and sausageballs.
Mix well, adding some pasta water
until you have a sauce that coats
the pasta. Tip into bowls, scatter
over the remaining parsley and
Parmesan, and top with the bacon.