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1
Prepare an ice bath and place a large pot of salted water over medium-high heat.
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2
Using a kitchen thermometer, bring the water to 180F.
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3
Add the eggs and cook for 13 minutes, keeping the water as close to 180F as possible.
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4
At that 13-minute mark, the eggs will be cooked through, so remove them and submerge them in the ice bath (be sure to keep the cooking water, and not drain it).
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5
Once cool, remove the eggs from the ice bath and set aside.
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6
Return the same pot of water to a boil and stir in the linguine.
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7
Cook according to the package instructions.
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8
While the pasta is cooking, place a large saute pan over medium heat.
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9
Add the bacon and cook, stirring often, until its crisp, about 6 minutes.
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10
Stir in the garlic and red pepper flakes and cook for 1 minute longer.
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11
Add the cream and let it come to a boil, then decrease the heat to low and simmer for 1 minute.
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12
Remove the pan from the heat and set aside.
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13
When the pasta is almost finished cooking, add the eggs (still in their shells) to the water to reheat for 1 minute.
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14
Drain the pasta and set aside the eggs.
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15
Add the pasta to the saute pan with the sauce and combine well.
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16
Increase the heat to high.
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17
Mix in the Parmesan cheese, salt, pepper, and butter, and cook until the butter has melted.
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18
Add the parsley and toss until it is well combined.
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19
To serve, divide the pasta with sauce among 4 plates.
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20
The eggs should be just cool enough to handle by now, so gently tap them on the counter to break the shells.
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21
For each one, peel off half of the eggshell and scoop out the egg with a spoon.
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22
Place an egg on top of each plate of pasta.
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23
Serve warm.
