For mise en place:
Coddle the eggs in the hottest water you can get out of your spigot. I generally put the eggs in a drinking glass, and cover them with the hottest water I can get from the kitchen tap. If possible, replace with fresh scalding water in ~5 mins to maximize the heat.
Boil water in a dutch oven or stockpot with a small amount of salt. When it has reached a strong rolling boil, add the pasta and cook the pasta al dente -- use cooking time appropriate to the pasta you've chosen. I typically cook dry linguine for ~ 8 mins, fettucine for about 9-10 minutes. Drain pasta in collander. Do NOT fill empty pot with water, you're going to need it again!
While the pasta is boiling, prepare the egg mixture. With a balloon whisk, mix together the coddled eggs and the cream. The mixture will seem thick and almost "sticky". Whisk in some freshly ground pepper (or white pepper if seeing black specks in your food is disconcerting to you).
Add the 3 Tbsp of butter to the pot in which you boiled the pasta, and return the drained pasta to the pot. (If you cooked the bacon on the stove, you may substitute bacon fat for part or all of the butter). You want to add enough butter that the pasta isn't sticking to the pot and glistens. Toss the pasta on medium heat until butter is mixed throughout and the entire batch looks shiny.
Reduce heat. Add the egg mixture and start stirring it into the pasta vigorously (if you don't work fast, it can curdle into scrambled egg mess) ... turn off heat and continue to mix in the eggs, adding the prepared bacon and herbs. Lastly, stir in the parmesan.
Serves about 3 - 4 people.
