Begin by boiling a large pot of salted water. Add the linguine and cook it until al dente, as per the package instructions. Before draining, reserve about ½ cup of the starchy cooking water. This will soon work magic in your sauce!

While the pasta cooks, whisk the eggs, Parmesan cheese, and a pinch of salt and pepper in a mixing bowl. If you want a richer flavor, you can add a splash of heavy cream. The mixture should be smooth and well combined. Set it aside for now!

Heat a skillet over medium heat and cook the chopped bacon until it’s crispy. Remove the bacon pieces and blot off excess grease on a paper towel. Leave about 1–2 tablespoons of drippings in the skillet to build even more flavor into the dish.

Using the same skillet with the bacon drippings, add the chicken strips. Season with salt and pepper, and cook them until golden and fully cooked. Toss in the minced garlic during the last minute and sauté until fragrant.

Turn the heat down low to avoid scrambling the eggs in the sauce. Add the cooked pasta and crispy bacon to the skillet with the chicken. Then, pour the egg and cheese mixture over top, tossing everything together gently. Add a small splash of the reserved pasta water to reach your desired creamy consistency.

Sprinkle freshly chopped basil and a bit more Parmesan over the top. Serve immediately while warm, and enjoy every creamy, flavorful bite.