Cook the penne pasta in a large pot of boiling salted water according to package directions.

Drain well and keep warm.

In a small bowl, mix the evaporated milk and paprika.

In a separate bowl, combine the eggs, egg yolk, and grated Parmesan cheese.

Heat a small amount of oil in the pasta pot over high heat.

Add the bacon and cook until done to your liking.

Remove the pot from the heat and stir in the evaporated milk and paprika mixture.

Allow the pot to cool slightly.

Add the warm pasta to the pot.

Pour in the egg and cheese mixture and stir quickly until the eggs form a creamy sauce.

Serve immediately.