Ingredients:
2 garlic cloves
50g bacon bits
250g chicken breast (chopped)
2 tsp pepper
1 egg
1 tsp salt
2 tbsp olive oil
Parmesan

Extras:
200g Linguine or spaghetti

Method:
Step 1: Heat a large pot of water, once it begins to bowl add in a pinch of salt and 1 tsp olive oil. 

Step 2: Next add in the linguine or spaghetti and allow to cook for 10 minutes

Step 3: In a small bowl, whisk the egg, 1 tsp pepper and a handful of parmesan. Leave aside.

Step 4: Pour 2 tsp of olive oil into a large pan or wok and bring to a medium heat. 

Step 5: Firstly, fry the bacon until fully cooked. Remove and place aside.

Step 6: Add the chopped chicken into the same pan and cook until white on both sides, add in the garlic and allow to cook alongside the chicken.

Step 7: When the pasta is ready (save a cup of pasta water), add to the pan and mix together with the chicken and garlic.

Step 8: Add in the bacon bits, and removing from the heat pour in the parmesan/egg mixture and begin to mix it quickly. Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn’t scramble, and everything is coated.

Step 9: Add in a bit of the pasta water, a pinch of pepper, salt and combine once more.

Step 10: Serve immediately with a little sprinkling of the remaining cheese and a grating of black pepper. If the dish does get a little dry before serving, splash in some more hot pasta water and the glossy sauciness will be revived.

Step 11:  Serve with parmesan cheese, more fresh lemon and parsley.