1. In a large skillet over medium heat, cook 6 slices of chopped bacon until crispy. Remove with a slotted spoon and place on a paper towel-lined plate. Leave about 1 tablespoon of bacon fat in the skillet.

2. Season 2 chicken breasts with salt and pepper. In the same skillet, cook the chicken until golden and fully cooked, about 6–7 minutes per side. Remove and let rest before slicing.

3. Meanwhile, cook 12 oz linguine in salted boiling water until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta.

4. In the same skillet, add 3 minced garlic cloves and cook for 1 minute over medium heat until fragrant, being careful not to brown.

5. Reduce heat to low. Whisk together 3 egg yolks, 1 cup heavy cream, and 1 cup grated Parmesan. Slowly pour into the skillet while stirring constantly. Add a splash of reserved pasta water to loosen the sauce if needed.

6. Add the pasta, crispy bacon, and sliced chicken back to the skillet. Toss everything to coat evenly in the sauce. Heat for 1–2 minutes.

7. Garnish with fresh parsley and a generous crack of black pepper. Serve immediately with more Parmesan if desired.