Cook chopped bacon in a large nonstick pan over medium heat. Once crisp, remove bacon from the pan and set aside. Remove all but 1 tablespoon of bacon grease from the pan.
Meanwhile, whisk together the parmesan, eggs, yolk, cream, and pepper in a medium bowl until smooth and set aside.
Remove the pan from the heat, and pour the parmesan/egg combo over the shrimp, stirring constantly so the eggs thicken but don't scramble. You can add additional cream to thin out the sauce a bit if you prefer. Serve carbonara over pasta if you wish, topped with parsley and additional parmesan.