We fried them up, adding after a while a few slices of bacon, cut into small pieces.
In the meantime we mixed up 4 egg yolks, half a cup of cream, some parmesan, zest of a lemon, and parsley.
When the pasta was done we added it all together, making sure to add lots of cooking water so we would get a silky sauce, not scrambled eggs. Another trick we found was to really undercook the linguine. We took them out when they were still a bit hard. Some pepper and olive oil and the bliss was perfected.