Add water to a large pot and once boiling, add the salt and linguini. Stir to loosen the strands, and cook until a la dente.

 While the linguini is cooking add the olive oil, garlic and bacon to a sauté pan and cook about 4-5 minutes until the bacon is getting crispy and then drain onto a paper towel.

In a bowl, whisk together the cheese, eggs and cream and set aside.

Once the pasta has cooked, reserve 1/4 cup pasta water then drain,  put it back into the saucepan. Do not return to heat. Working quickly, add the egg mixture to the hot pasta stirring to let the eggs cook through and the cheese to melt.

Add the bacon and crab, season with salt and pepper and gently toss all to combine. If the pasta is to dry add the reserved cooking water 1 tbsp at a time until saucy.

Serve immediately into 4 bowls and sprinkle with fresh chives a drizzle of olive oil  and more parmesan.