Ingredients:
4 rashers Verkerks Shoulder Bacon, cut into large strips

500g penne pasta

4 egg yolks

1/2 cup cream

2 tlbs capers

1 tsp rated lemon rind

1tlbs chopped parsley

1/2 cup grated parmesan 

freshly ground black pepper

Method:

Cook the pasta to packet directions.  Pan fry the bacon until crispy.  Whisk together in a bowl the egg yolks and cream.  Drain the pasta and place in a warm bowl.  Add all the remaining ingredients while the pasta is hot.  Toss well and serve immediately.