Quarter the cabbage head for easy handling. Slice top to bottom to create long strands. Remember, you’re replacing angel hair pasta.
Your diced bacon will shrink during cooking, but aim for about half-inch raw pieces.
I like to cook the bacon on the low side of medium so render out as much fat and crisp it up as much as possible. I don’t want burnt bits stuck to the pan. I use a paper towel on the plate I move the bacon to.
There will probably be quite a bit of bacon fat. Feel free to take some out so the cabbage isn’t swimming or deep fried, but remember, this is low-carb, not low-fat (or low-flavor!).
When you start to sauté the cabbage, you can use this time to mix your bacon, parmesan and parsley together. You can turn the heat up a bit here. If you want it crunchier cabbage, aim for 3-5 minutes. If you want it closer to “al-dente” you might need up to 10 minutes.
You’ll want to monitor your heat when you add the cream. Don’t scorch it.
When you add your yolks, bacon, cheese and parsley, take the pan of the heat but do it while everything is hot—this is what cooks the egg.