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1
Get a Pot of salted water on the boil.
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2
Add the Linguine to the boiling water and stir it around occasionally, get a cup, and scoop out some of the water. After approximately 10 minutes the pasta should be cooked (al dente), strain the pasta and set aside.
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3
Add the egg yolks, creme fraiche, black pepper and three quarters of the Parmesan cheese in a bowl and whisk them all together.
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4
Get a decent sized frying pan on medium heat and add a glug of olive oil. Start frying off the bacon and stir around occasionally until you get a slight brown colour but try not to make the bacon really crispy. Next add the garlic (be careful not to burn it) for about a minute.
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5
Add the cooked Linguine and parsley and toss/mix everything together, you may find that the pasta sticks together, if so add the water that you scooped out a bit a a time to get a nice silkiness and make sure the pasta gets heated up.
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6
Turn the heat off the leave for about 30 seconds-1 minute just to slightly cool down just to ensure the egg content in the sauce won't scramble. Add the sauce and use a pair of tongs to stir through. Make sure all the pasta is covered.
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7
Serve on a nice big plate or platter, top with the rest of the Parmensan cheese, a light drizzle of olive oil and a sprinkle of the black pepper. ENJOY.
