First, get a big pot of SALTED water boiling. The water should taste like the ocean. Once it's boiling, add pasta and cook until al dente (it will still have a little bite to it), around 10 minutes.

Before you drain the pasta, scoop out a big cup of the nice, starchy pasta water to use later. Drain pasta (don't rinse it) and set it aside.

Wash, dry and chop Romaine lettuce and set aside.

Heat a large frying pan over medium heat, chop bacon and cook until crispy. Remove the bacon to a plate with paper towel on it to drain. Pour off all but 1-2 tablespoons of the bacon grease.

Chop chicken into small bite size pieces, season it with a bit of salt and pepper and fry it in the bacon grease until it's nicely browned. Remove to a plate.

In the meantime, peel and chop one BULB of garlic.

You can either cook ALL of the garlic slightly or leave some out to add to the sauce uncooked. If you want to err on the side of caution you can just cook it all (slightly). But if you're a garlic lover I would definitely save some to use fresh. Add chopped garlic to the pan you just took the chicken out of. Turn the heat to low. Add a few tablespoons of pasta water to it and use a wooden spoon to scrape all the brown bits off the bottom of the pan, adding more water as necessary. I used 1/4 cup in total. Gently cook the garlic just for a minute or two.

If you're comfortable multi-tasking, while you're cooking the bacon and chicken you can be working on the sauce. Combine eggs, freshly grated Parmesan cheese, fresh squeezed lemon juice, Worcestershire sauce, Tabasco sauce and any garlic you decided not to cook. Whip it together with a fork. Scrape the entire contents of the garlic pan (brown liquid and slightly cooked garlic) into the sauce.

Put the pasta back into the pot you cooked it in (or your frying pan if it's really large) and add sauce to it. Toss it together over low heat. At the beginning it will look curdly but as the cheese melts it will start to thin out and become creamy. Add another 1/4 cup of pasta water and keep tossing until the sauce is coating the pasta in a creamy way. As you're tossing, try to make sure there's no sauce sitting idle on the bottom of the pot - the eggs could scramble slightly.

Add cream. You can also add more, to taste. Mix in the bacon and chicken (unless you want to put the chicken on top of each plate of pasta - up to you). Mix well to combine. Serve, topped with Romaine lettuce.

Enjoy! :)