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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.
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