Cut the leek into large dice and wash well. Finely grate the parmesan and mix with the egg yolks, pepper and a pinch of salt. Cut the bacon into 1cm lardons and fry in a large pan until crispy. Add the leeks and saute for 5 minutes. Cook the pasta in a large pan of boiling salted water until al dente (approximately 7 minutes). Add the white wine to the bacon pan and reduce by half, then add the cooked pasta along with 4 tablespoons of the pasta cooking water. Take the pan off the heat and stir through the egg and parmesan mixture. Taste and season if necessary. Serve immediately.
«Adding some of the pasta cooking water to the dish makes the sauce stick to the pasta ensuring that every bite is as delicious as it should be!»