Prepare Fiddleheads: Place cleaned fiddleheads in boiling water and cook for 6-8 minutes until they turn bright green. Drain and immediately cool with cold water. Set aside.

Cook Bacon and Mushrooms: While the fiddleheads are cooking, warm a large pan over medium heat. Slice the bacon into the pan and cook until almost crispy. Add sliced mushrooms to the pan with the bacon and cook for about 5 minutes, until mushrooms are softened. Stir in garlic powder.

Add Peas and Fiddleheads: Add frozen peas and cooked fiddleheads to the pan. Sauté for another 5 minutes or until vegetables are heated through.

Cook Pasta: In a separate pot, bring water to a boil and cook linguine pasta according to package instructions until al dente. Reserve a small amount of pasta water before draining.

Prepare Egg Mixture: In a bowl, whisk together eggs, heavy whipping cream, grated Parmesan cheese, salt, and pepper.

Combine Ingredients: Once the vegetable mixture is hot, add the drained pasta directly to the pan along with a small amount of reserved pasta water. Remove from heat and immediately pour over the egg mixture. Mix everything together well; the heat from the pasta will cook the eggs into a creamy sauce.

Serve: Top with additional grated Parmesan cheese and fresh sliced basil. Enjoy your delicious Summer Pasta Primavera with Fiddleheads!