In a bowl, beat the egg yolks with a pinch of salt and 1/3 of the grated Parmesan. Heat the olive oil in a pan over medium heat; add the bacon, cut into strips, and sauté for a few minutes until lightly browned.
Meanwhile, bring plenty of water to a boil (around 5 liters) and add 2 tablespoons of salt; cook the Bavette for 8 minutes or until they reach the desired doneness. Drain, reserving some of the cooking water, transfer to the pan with the bacon and mix well.
Remove the pan from the heat, add the beaten egg yolks with a few tablespoons of pasta cooking water and toss for about 30 seconds; add the remaining Parmesan and mix well. Sprinkle generously with black pepper and serve immediately.