Bring 6 quarts salted water to a boil in an 8-quart pot over high heat.

Remove the rind, if necessary, from the bacon. Cut into 1/2 inch slices, then cut the slices crosswise into 1/4 inch strips. Heat the olive oil in a large, heavy skillet over medium heat. Add the bacn and cook, stirring, until the bacon is lightly browned but still soft in the center, about 6 minutes.

The amount of fat in the skillet will vary depending on the bacon. If there is more than 3 to 4 tablespoons of fat in the pan, pour off the excess. If there is less than 3 to 4 tablespoons, add enough olive oil to measure that amount. Add the stock, bring to a boil, and adjust the heat to a lively simmer. Cook until the liquid is reduced by about half.

Meanwhile, stir the linguine into the boiling salted water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, about 8 minutes. Ladle off about a cup of the pasta-cooking water. If the skillet is large enough to accomodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet. If not, drain the pasta, return it to the pot, and pour in the sauce. Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce. Check the seasoning, adding salt if nececcary. If necessary, add enough chicken stock or pasta cooking water to make enough sauce to coat the pasta generously. Romove the pan from the heat and add the egg yolks one at a time, tossing well after each. Add the grated cheese, then the black pepper; toss well and serve immediately.

Notes: Often, you see cream used to thicken the sauce instead of egg yolks. Not traditional, but still good. The pasta will be hot enough to cook the egg yolks, but, if you prefer, coddle them about a minute before the pasta is done by placing them in a sieve, then submerging in simmering water for one minute.

Coarsely-ground black pepper is important to this dish. If you do not have a pepper grinder suitable for producing a coarse grind, place peppercorns on a clean dry cutting board; place a cast iron skillet on top of them and push down hard. Slide it around until coarsely ground.