Cook linguine in boiling salted water until al dente (8-10 minutes). Drain, reserving 80ml cooking liquid, and return to pan with liquid and olive oil. Season to taste with sea salt and a generous amount of freshly ground black pepper, set aside.
Meanwhile, bring a deep-sided frying pan of water to a simmer over low-medium heat. Add eggs and cook until cooked to your liking (3 minutes for soft poached), drain, set aside.
Divide linguine among plates, top with an egg, scatter with parmesan, drizzle with extra-virgin olive oil, if desired, and serve immediately.
Note It’s important to use the freshest free-range eggs when poaching to ensure the eggs retain their shape.