Carbonara Style Double Bacon Linguine

Cook the pasta

Boil a large pot of salted water and cook the linguine until tender, 10 to 12 minutes. Save a mugful of the pasta water, then drain and return the linguine to the pot off the heat, with a little oil stirred through so it does not clump.

Fry the bacon

While the pasta goes, snip the chives small. Get a large pan hot with a little oil and fry the bacon lardons, stirring here and there, until golden and crisp, 5 to 8 minutes. Wash your hands and anything that touched the raw bacon.

Make the sauce

In a bowl, beat the egg with the creme fraiche, hard cheese, and plenty of pepper. Tip the drained linguine into the pan with the bacon and toss over the heat for a minute to warm through. Now take the pan off the heat before you pour in the egg mixture, stirring quickly so it turns silky rather than scrambling. Loosen with a splash of the reserved pasta water and season.

Finish and serve

Dress the salad leaves with the balsamic glaze, a little oil, and seasoning. Divide the carbonara between bowls, scatter the chives over, and serve the salad on the side.