Cook the linguine

• Bring a large pot of salted water to a boil.
• Cook the linguine until al dente, then drain, keeping a little cooking water.

Crisp the bacon

• Fry the bacon strips in a pan until golden and crispy.
• Set the bacon aside, keeping the rendered fat in the pan.

Soften the onion

• Add the chopped onion to the pan and cook until soft and translucent.
• Stir in the thyme leaves.

Make the creamy sauce

• Pour in the heavy cream and bring to a gentle simmer.
• Add the crumbled goat cheese and stir until melted and smooth.
• Season with salt and pepper.

Combine and finish

• Toss the drained linguine with the sauce, loosening with a little cooking water if needed.
• Return the bacon to the pan and mix well.
• Drizzle with honey and serve with extra thyme.