You need 2 pots or wok.
Put a pot to boil with water enough for your pasta.
In the other wok, fry lardons with garlic. I did not add oil as my wok is non stick and the lardons will give me some oil.
Meanwhile in a jug crack your eggs in. I use 3 yolks and one whole egg. you can just use yolks if you want a richer taste. Then mix in the double cream (as much as you like) I used a cup.
When pasta is ready NOT soft but al dente transfer over to the hot lardon pan and turn off the heat.
It is very important that you do not pour in your eggs & cream mixture when your pan is too hot or you will have scramble eggs with pasta!
If your pasta is too dry (aka my family like saucy) you can add in a bit of your pasta water. Season with salt and pepper AFTER you taste because cheese and lardons or bacon can be salty.
Serve immediately.
