Fry bacon lardons in a little oil over a medium heat till starting to brown. Turn heat up and add white wine, scraping off any bits on the bottom of the pan and cook for 3 to 4 minutes till the alcohol has evaporated. Turn down the heat and add the tomato puree, garlic and mixed herbs and mix well. Add the cream, lemon juice, salt and pepper, mix well and simmer over a low heat till thickened.
Boil and drain the pasta of choice and return pasta to a large pot. On top of the pasta sit the two egg yolks but do not mix yet. Add the grated Parmesan and parsley.
Pour over the carbonara sauce and mix well over a very low heat till the Parmesan has melted, about a minute, but maybe longer if your sauce has been made in advance.
A recipe I've been making for years which kids and adults alike seem to love.