Meanwhile, fry bacon in skillet over medium heat until crispy, drain fat and dry on paper towel and break up.
Beat eggs, parmesan, cream, and garlic in a bowl, then add bacon.
Pour over farfalle and toss gently using tongs.
Return to very low heat and cook for 1 to 2 minutes or until slightly thickened. Don’t over cook or eggs will scramble. Season with ground black pepper and serve.