• Boil a large pot of salted water for the linguine.
• When boiling, add the linguine to the water and bring back to the boil. Cook until softened, 12 mins.
• Once cooked, reserve ½ cup of the pasta water then drain the linguine in a colander and pop back in the pot. 
• Drizzle with oil and stir through to stop it sticking together.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Finely chop the chives (use scissors if you prefer).
• Place a pan over medium-high heat with a drizzle of oil. 
• Once the oil is hot, add the bacon lardons. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.
• Fry until golden, 5-8 mins, stirring occasionally.

• In a medium bowl, whisk 1 egg (double for 4p) with creme fraiche, cheese and a good amount of pepper. 
• Toss the drained linguine with the bacon and cook on medium-high heat until everything is warmed through, 2-3 mins. 
• Remove the pan from the heat and add the cheese and egg mix. Stir together to coat well. 
• Loosen the sauce with the reserved pasta water if desired. Season to taste with salt and pepper.

• Toss the salad leaves with a drizzle of oil and season to taste with salt and pepper.
• Divide the pasta between bowls and top with the chives.
• Serve the salad alongside.