Vindija

1. Whisk the eggs in a bowl and add half of the grated Ovidur cheese and cooking cream. Lightly season with salt and pepper.
2. Put the rest of the cheese in a pan to melt. Once it starts sticking to the pan like a pancake, switch off the heat, use a spatula to cut it into quarters, and shape them into nests. Remove and allow them to set.
3. Put the linguine to boil in salted boiling water. It should be cooked in about 10 minutes, depending on the brand.
4. During this time, heat the olive oil in a deep large pan and add 2 pressed cloves of garlic to release the aroma into the oil.
5. Slice the bacon into strips and place in the pan to fry until crispy. Put the crispy bacon to one side and remove the roasted garlic.
6. Add al dente linguine to the flavoured olive oil and add two soup ladles of starchy water left over from the cooking. 
7. Turn off the heat and add the egg and cheese mixture to the pasta. Mix well so that all the ingredients are combined and add half of the crunchy bacon.
8. The pasta must be juicy and if it has absorbed too much liquid, add a little more starchy water.
9. Season well with black pepper and sprinkle with the rest of the crispy bacon and cheese nests.

You can also add chopped parsley or chives.