1. Cook the linguine in salted boiling water until al dente. Reserve 1 cup of pasta water, then drain.

2. While pasta cooks, dice the bacon and cook in a large skillet until crispy. Remove and set aside.

3. In the same skillet, add olive oil and sear the chicken breast (seasoned with salt and pepper) until golden and cooked through. Slice or cube.

4. Lower heat. Add minced garlic to the pan and sauté until fragrant, about 30 seconds.

5. In a separate bowl, whisk together the eggs and parmesan cheese.

6. Add drained pasta to the skillet. Remove from heat, then quickly pour in the egg-cheese mixture, tossing constantly to coat the pasta without scrambling the eggs.

7. Add reserved pasta water gradually until the sauce reaches a silky consistency.

8. Stir in the bacon and chicken. Season with extra salt and cracked black pepper as needed.

9. Garnish with chopped parsley and extra parmesan before serving.