Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 5 mins. Reserve 2 tbsp. of perogy water.
In a large skillet over medium heat, cook bacon until lightly golden. Add butter and garlic, cook for an additional 2-3 mins until butter has melted and garlic is translucent.
Add perogies and sauté for 2-3 minutes longer.
In a small bowl, add egg yolks, ¼ cup of parmesan cheese and season with salt and pepper. Whisk until well incorporated.
Remove perogies from heat and add egg mixture and 2 tbsp. of perogy water mixing until well incorporated and creamy.
Place in pasta bowl and top with extra parmesan cheese. Serve warm.