Wash and dry the peppers, remove seeds and stalk and cut into 1cm-thick rings.
Put the oil and peppers into a large frying pan and cook for a few minutes.
Once cooked, add salt and set aside.
Separately, mix the egg yolks with the cream and parmesan, and season with salt and pepper.
Meanwhile, boil the pasta, drain and add to the frying pan containing the peppers, mix well and add the egg mixture, put on slow heat, and stir for a minute.
Sprinkle with parmesan cheese and black pepper.
Serve piping hot.