For the pasta dough:
4 pounds all-purpose flour
4 egg yolks
1 tsp salt
For the sauce:
4 slices bacon, diced
1 shallot, sliced
2 cloves garlic, minced
1/2 cup fruity (not sweet) white wine
2 tsp salt
freshly ground black pepper to taste
1 stick butter, unsalted, cold and cubed
1 Tbsp tarragon, chopped
In a mixing bowl combine the flour, eggs, egg yolks and salt. Mix until the dough is combined and turn out onto a floured surface. Kneed for 4 minutes until smooth and cover with plastic wrap. Let rest for 10 minutes on the counter. Once rested, roll the dough out to 1/8th of an inch thick. Cut the sheet of dough into 1/2 inch wide strips. Dust with flour and set aside.
Heat a large pot of water to a boil and well salt. Whilst the water is heating, heat a saute pan to medium heat and cook the bacon for 5 minutes. Drain the excess fat and add in the shallot and garlic, cooking for 2 minutes. Deglaze with the white wine and reduce until there is 3 Tbsp of liquid in the pan. Turn off the heat and add in the butter. Whisk continuously until the sauce has thickened and is homogeneous.
Add the pasta dough to the boiling water and cook for 4 minutes. Drain and add the pasta to the sauce and re-heat on low flame. Serve immediately and garnish with the tarragon.