Cook pasta per packet minus 2 minutes, reserve 1 cup pasta water before draining. Cook bacon, then chicken, sauté garlic and onion, simmer with cream, 3/4 cup pasta water, parmesan, salt and pepper. Toss with pasta 1 1/2 minutes, TASTE to check for salt. Serve with parmesan.

Cook pasta - Bring a large pot of salted water to boil. Add pasta and cook for time per packet MINUS 2 minutes (finishes cooking in Sauce).

RESERVE water (important!) - SCOOP OUT 1 cup (250ml) of pasta cooking water, then drain.

Cook bacon - Meanwhile, heat the oil in a non-stick pan and cook bacon until golden. Remove and drain on paper towels, reserve bacon fat in pan.

Cook chicken - Season chicken on both sides with the salt and pepper. Cook in the bacon fat for 2 minutes on each side. Remove, then cut into thick slices when cool enough to handle (do this while sauce is simmering).

Wipe pan (optional) using paper towels to keep sauce pretty and white, and for a buttery clean tasting sauce rather than very bacon-y (Note 3).

Sauté onion - Over medium heat using the same pan, melt the butter. Add garlic and onion, cook for 3 - 4 minutes until onion is light golden and soft.

Make sauce - Add cream, about 3/4 cup pasta water, parmesan, salt and pepper. Stir, then simmer for 2 minutes until it reduces slightly - the sauce will still be a too thin, don't worry, it thickens in the next step.

Add pasta and toss gently in the sauce for about 1 1/2 minutes, still on the stove. The sauce will thicken and coat the pasta rather than pooling in the pan. Do this step until you get the sauce consistency you want. If your sauce gets too thick, add a splash of pasta water.

Toss and taste - Toss through bacon and chicken. Taste and add more salt if needed (depends on bacon saltiness).

Serve - Serve immediately, garnished with parmesan and parsley!