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Boil a large pot of salted water for the linguine. When boiling, add the linguine to the water and bring back to the boil. Cook until softened, 12 mins. Once cooked, reserve a cup of pasta water then drain the linguine in a colander and pop back in the pot, off the heat. Drizzle with oil and stir through to prevent sticking.
TIP: If you’re in a hurry you can boil the water in your kettle.
While the pasta cooks, finely chop the chives. Place a pan over medium-high heat with a drizzle of oil. Once hot, add the bacon lardons. Cook bacon thoroughly. Fry until golden, stirring occasionally, 5-8 mins.
Meanwhile, in a small bowl mix cream cheese, cheese and a good amount of pepper. Once the bacon is ready, add the drained linguine to the pan. Cook on medium-high heat, stirring, until combined and warmed through, 2-3 mins. Remove the pan from the heat. Stir together to coat well.
Add the peas to the pasta and stir to warm through. Loosen the sauce with a splash of reserved pasta water if desired. Season to taste with salt and pepper. Divide your creamy carbonara style pasta between bowls. Top with a sprinkling of chives.