Carbonara with Spicy Smoked Bacon from Greek Black Pig of Olympus & Thick Pasta

1. In a pot, bring salted water to a boil. Then, cook the pasta al dente, drain it, and keep it warm.
2. In a bowl, combine the egg yolks, heavy cream (optional), and Parmesan. Mix well.
3. In a pan, add the butter and the smoked bacon (cut into cubes). Sauté until it becomes crispy. Then, add the thyme, white wine, and let it simmer for 1 minute. After that, add the pasta, salt, freshly ground pepper, and the sauce (from step 2) on low heat for 1.5-2 minutes until the sauce thickens (if using the cream).
4. Serve with freshly grated Parmesan.