Carbonara Style Double Bacon Linguine

Instructions

1. 1

   Cook the pasta

   Boil a large pot of salted water for the linguine. When boiling, add the linguine and bring back to the boil. Cook until softened, 10–12 mins. Reserve a cup of pasta water, then drain the linguine in a colander and return to the pot, off the heat. Drizzle with oil and stir through to prevent sticking.

2. 2

   Fry the bacon

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

3. 3

   Make the sauce

   In a small bowl, mix one egg with the creme fraiche, cheese, and a good amount of pepper. Once the lardons are ready, add the drained linguine to the pan. Cook on medium-high heat, stirring, until combined and warmed through, 2–3 mins. Remove the pan from the heat and pour in the egg mixture. Stir to coat well. Loosen the sauce with a splash of reserved pasta water if desired. Season to taste with salt and pepper.

4. 4

   Finish and serve

   Toss the salad leaves with the balsamic glaze and a drizzle of oil, and season with salt and pepper. Divide the carbonara between bowls and top with a sprinkling of chives. Serve the dressed salad alongside.