Heat the oil in a frying pan and fry the bacon for 5 minutes or until starting to brown a little. Add the spring onions and cook for about 1 minute more. Remove from the pan with a slotted spoon and set aside.
Add the peas to the pan, cook for a minute or two, then add the crème fraîche and very quickly warm through, before returning the bacon and spring onions to the pan and stirring together.
Cook the linguini as instructed on the packet. Drain and stir into the sauce. Allow to warm through for a moment, then serve in bowls with freshly grated Parmesan.
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