Put linguine on to cook according to the packet directions. Meanwhile, cut smoked streaky bacon into chunks and fry
until golden and crispy. In a bowl, beat together a couple of eggs and a good handful of freshly grated parmesan cheese,
seasoned with freshly ground black pepper. When the linguine is cooked, drain, saving some of the cooking liquid,
and tip into the frying pan with the bacon. Pour the egg/cheese mixture and stir in thoroughly, off the heat,
adding some of the cooking water to create a thick sauce, and being careful not to scramble the eggs. The residual
heat in the pan should be enough to thicken the sauce. Serve in warm bowls, garnished with chopped parsley.