Make the linguini: mix egg white, salt and flour with fingers till solid and dry. Add water and flour, kneed till dough ball. Roll out on floured board, dust flour on top, rest 10 minutes. Roll up like pancake over chopstick, slice 1/8 inch thick, hang to stretch on chopsticks, 10 more minutes.

Boil quart of water in wok, add fresh linguini, boil 5 minutes, drain.

Meanwhile, chop and bake slice of bacon in cast iron skillet, crush and bake garlic clove, chop and add sliced cheese and chopped parsley, melt, add linguini, mix, transfer to serving bowl. Sprinkle grated parmesan cheese and chopped fresh basil on top.

Turn heat up on skillet, bake crust on melted cheese in bottom of pan, scrape over linguini dish, serve.