- 1/2 cup diced applewood-smoked bacon
- 2 cups crème fraîche
- 2 large egg yolks
- 1 teaspoon freshly ground black pepper - fine sea salt
- 8 ounces dried linguine
- 1 1/2 cups freshly grated Parmesan cheese plus more for garnish
- 4 tablespoons thinly sliced fresh chives
- Bring a large pot of salted water to a boil over high heat.
- Meanwhile, sauté the bacon in a large skillet over medium-low heat until crisp, about 10 minutes. Add the crème fraîche and bring to a simmer. Whisk the egg yolks into the sauce. Add the black pepper and season to taste with salt.
- When ready to serve, cook the linguine in the boiling salted water until al dente. Drain the pasta and add it to the sauce. Stir in 1-n cups of the Parmesan cheese and chives; let stand for 1 minute to allow all the flavors to blend.
- Using a meat fork or carving fork, twirl a quarter of the pasta (for each serving) and place each swirl of pasta in the center of 4 bowls. Spoon some of the sauce over and around the pasta and top with more grated Parmesan cheese, as desired. Serve immediately.
