I started by boiling a big pot of salted water and cooking the linguine until al dente. Before draining, I saved about half a cup of pasta water, which later helped create the creamy sauce.

While the pasta cooked, I whisked the eggs, Parmesan, salt, and pepper in a bowl until smooth. Sometimes, I add a splash of cream for extra richness, but it’s not necessary. I kept this mixture ready for later.

Next, I cooked the chopped bacon in a skillet over medium heat until crispy. I removed it to drain on paper towels but left a little bacon fat in the pan—trust me, this makes the flavor incredible.

In the same skillet, I cooked the chicken strips in the leftover bacon drippings until golden brown. During the last minute, I added minced garlic to release its fragrance without burning it.

With the heat on low, I added the pasta and crispy bacon back into the skillet with the chicken. Then I poured in the egg-cheese mixture, tossing gently. A splash of the reserved pasta water made it silky and creamy without scrambling the eggs.

Finally, I sprinkled fresh basil and more Parmesan over the top. I served it immediately while it was still warm and creamy—it tasted like heaven!