Very finely dice the bacon and onion. Fry in a frying pan until golden. Add a half portion of Łaciata cream 18% fat and a pinch of rosemary.

Fry slowly in the frying pan over a medium-low heat until golden and crispy. Stir all the time.

Whisk the remaining Łaciata cream 18% fat together well with egg yolks and Jantar cheese.

Pour the mixture in the frying pan. Remember to let the cold part of the dish warm up a little by adding a few spoons of warmer ingredients first.

Then simmer over a low heat until the sauce gets thicker. Season to taste with salt and pepper.

Serve with pasta cooked al dente (firm but tender).