Bring a pot of salted water to a boil and add the pasta.  Cook according to the package directions.  Measure out the pasta water for the sauce and set aside before draining the pasta.

Meanwhile over medium heat, sauté the bacon until crispy.  If the bacon is on the leaner side, you may need to add 1 Tablespoon oil to the pan.  Use a slotted spoon to transfer the bacon to a paper towel.  Leave the bacon fat in the pan.

In a small bowl, combine the egg yolks and the grated parmesan and stir well.

Sauté the leeks and garlic with the fresh thyme leaves over medium heat until tender and transparent.  About 5 minutes. Add a splash of the pasta water. NOTE: Pasta water should be hot but not boiling at this point.

Remove from the heat, then gradually add the egg mixture while stirring constantly.  Then stir in the rest of the pasta water and continue stirring until the sauce is smooth.  Add the cooked noodles (noodles should still be hot too) and combine well with the sauce.  Season with salt and pepper.

Shave truffles onto the pasta and stir, reserving a couple of shavings for garnishing the plate.

Serve and add the reserved truffle shavings on top.

Enjoy!!