Boil a large pot of salted water and cook the linguine until al dente, about 8-10 minutes. Remember to reserve 1/2 cup of pasta water before draining.

In a medium-sized bowl, whisk together the eggs, Parmesan cheese, a pinch of salt, pepper, and optional cream. Set aside.

Cook the bacon in a large stainless pan or cast iron skillet over medium heat until fully cooked and crispy. Remove the bacon from the skillet and drain on a paper towel-lined plate. Keep 1-2 tablespoons of bacon grease in the skillet and discard the excess.

Add the sliced chicken to the skillet. Season with salt and pepper. Cook until the chicken is fully cooked through (about 5-7 minutes). The bacon fat should help brown the chicken nicely. In the last 1-2 minutes, add the garlic and a pinch of olive oil. Cook until fragrant.

Reduce the heat to low and let the pan cool for 2-3 minutes. Remove from heat if needed to prevent scrambling the eggs. Return the bacon to the pan and add the warm linguine. Pour the egg mixture into the pan along with 1/4 cup of the reserved pasta water. Toss everything together until well mixed and creamy. If the sauce is too thick, add more pasta water as needed.

Garnish with fresh basil and serve immediately, topped with extra Parmesan cheese and more fresh basil.