Carbonara Style Bacon Linguine with Sprinkled Chives and Salad

1. Boil a large pot of salted water. Cook linguine per packet instructions. Reserve 150ml pasta water before draining.

2. Fry the bacon lardons in a large dry frying pan over medium-high heat until crispy, 4–5 mins. Remove and set aside, leaving fat in the pan.

3. Reduce heat to low. Add minced garlic and cook 30 secs. Add cream cheese and a ladle of pasta water — whisk until you have a smooth sauce.

4. Add drained pasta to the sauce and toss vigorously off the heat. If using egg yolk, whisk it in at this stage with pasta water to keep it from scrambling. Return bacon to the pan.

5. Season generously with black pepper. Add most of the parmesan.

6. Serve immediately, topped with remaining parmesan, fresh chives and a side rocket salad.