Bring a large pot of salted water to a boil. Cook bacon in a heavy skillet until crisp. Remove bacon from pan and drain on paper towels. Set bacon aside. Set skillet aside; do not rinse or wash.

Cook the pasta as directed on package. Meanwhile, combine the egg yolks, cream, garlic, half the Parmesan cheese, nutmeg, and pepper in a medium bowl and beat until well blended.

When the pasta is cooked, drain, reserving about 1/3 cup cooking water, and immediately add to the skillet with the bacon drippings. Place over low heat and toss for 1 minute, scraping the pan with tongs to loosen pan drippings.

Stir in the egg mixture and toss thoroughly until combined. Add pasta cooking water as needed until a creamy sauce forms. Add the bacon and remaining cheese and toss again to coat.

Serve immediately.