Preparation
- Throw lardons (or left over rashers of bacon, even sliced cold ham) onto a dry frying pan and cook on high heat until really crispy.
- Break three eggs and add lots of Parmesan and a small tub of cooking cream and season well, beat well together. Cook pasta and drain and return to saucepan.
- Add sauce and bacon to pasta. Mix well and the eggs and cream cook from heat of linguine. Sprinkle with finely grated Parmesan and hey presto.
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