Steam the Kohlrabi “Linguine” according to the instructions on the bag.
In a deep skillet, heat the oil and cook the pancetta until its brown and crisp. Add garlic, cook for 1 minute. Add the chicken broth, bring to a simmer, and then reduce heat to low. Add the Sugar Snap Peas and continue to simmer.
In a bowl, beat the egg yolk, egg and cream together.
Add the Kohlrabi “Linguine” to the skillet. Add the white pepper and sage to the skillet and mix well. Add the egg mixture and stir to combine. Cook it on your lowest heat setting for two minutes, then remove skillet it from heat. Add Parmesan cheese and serve immediately.