Place a large nonstick pan over medium-high heat and add the drained shirataki fettuccine. Fry for about 5 minutes until the pasta is hot and the excess moisture cooked off. Place into a bowl and set aside.
Return the pan to the heat and add the oil, garlic, onion, and bacon. Saute for 3-5 minutes until the onions have softened.
Add the mushrooms and saute until softened.
Add the cream and bring to a simmer. Simmer for 5-7 minutes until the cream has thickened slightly.
Turn off the heat and mix in the parmesan cheese and egg yolks. Mix well, as the residual heat will cook the egg and thicken the sauce.
Stir through the parsley and serve immediately with extra parmesan, if desired.