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1
Shell the beans from the pods.
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2
Briefly blanch the beans, then shock with ice water and remove their skins - excepting those that are tiny (discard the tiny ones).
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3
Cut the bacon into 1/2-inch pieces, then parboil for 10 seconds to remove excess salt, and drain.
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4
In a heavy saucepan (one with a cover) over low heat, melt the butter and cook the bacon for two to three minutes (bacon should remain limp).
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5
Add the peeled fava beans, savory, water, and salt to taste.
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6
Cover tightly, increase temperature to high, and cook over high heat for a few seconds (for gas burners, that would be about 5-10 seconds, for standard electric coil burner that would be about 15-20), then decrease heat to low and cook, shaking pan occasionally, until tender, about 15 to 20 minutes.
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7
Remove pan from heat and allow to cool for 2 minutes.
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8
In a bowl whisk together well the cream, egg yolks, and pepper (to taste), then stir the mixture gently into the fava beans.
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9
Return the beans to low heat, stirring until the sauce just begins to thicken (coating the spoon thinly) - do not allow to boil.
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10
Transfer beans to serving dish, sprinkle with the lemon juice and chopped parsley, and serve.
