Cut chicken breast in half horizontally to make 4 thin chicken breasts. Pan saute chicken breasts until coked through in a large skillet over medium heat. When finished cooking, set aside and keep warm.

**It is important to begin the sauce while the pasta cooks so that the pasta will be hot and will cook the eggs when they are added.

Bring a large pot of water to a boil, salt water generously. Cook spaghetti for 8 to 10 minutes, or until al dente. Reserve 1/2 cup of pasta water, and then drain pasta.

In a large skillet or pot, cook bacon until crispy. Add garlic to the bacon and bacon fat and cook for 1 minute.

Add spaghetti to bacon, bacon fat, and garlic. Toss to coat pasta and cook for 2 minutes.

Beat the eggs and Parmesan together in a medium bowl until as smooth as possible.

Remove the pan from the heat and add egg mixture. Quickly stir pasta to cook eggs and complete the sauce. Add pasta water to thin sauce until it is a consistency of your liking. Season with pepper.

Slice chicken breast and place on top of pasta. Garnish with Parmesan and basil if desired.