Cook the pasta in a large saucepan of boiling salted water following packet directions or until al dente.
Meanwhile, heat the oil in a large frying pan over high heat. Cook the sprout leaves, turning, for 5 minutes or until golden. Use a slotted spoon to transfer to a plate lined with paper towels to drain.
Add the bacon to the pan. Cook, stirring often, for 5 minutes or until crisp. Transfer to the plate with the sprouts. Drain any remaining fat from the pan. Add the wine and simmer for 2 minutes or until reduced by half.
Drain the pasta, reserving 80 ml (1/3 cup) of the cooking water. Return the pasta to the pan.
Combine the creme fraiche, Parmesan cheese, egg yolks and reserved cooking water in a bowl. Season well with pepper.
To the same bowl, add to the pasta with the wine, parsley, sprouts and bacon. Toss well to combine. Season and sprinkle with the extra parsley and Parmesan cheese.