Prepare linguine according to package directions, reserving 1 cup of pasta water before draining.
In a small bowl combine egg yolks and Parmesan.
Cook bacon lardons over medium heat until fully browned with the majority of the fat rendered. Remove from pan and set aside. Drain grease from pan.
In same pan that you cooked bacon lardons in, add 1 tbsp olive oil. Saute garlic for 1 minute, being careful not to brown. Turn off heat. Add prepared linguine, egg yolk mixture, bacon lardons, chives, parsley and lemon zest/juice. Toss to coat. If needed, add spoonful of reserved pasta water to thin.
Top with more fresh grated Parmesan and serve with watercress salad.