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1
Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
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2
Heat the olive oil in a large, heavy skillet over medium heat.
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3
Add the bacon and cook, stirring, until the bacon is lightly browned but still soft, about 6 minutes.
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4
Measure out 3 to 4 tablespoons of the bacon fat, add the onions, garlic and chicken and cook until onions are wilted but still crunchy, about 4 to 5 minutes.
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5
Add the stock, bring to a boil, and adjust the heat to a simmer.
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6
Add sage and cook until the liquid is reduced by about half.
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7
In the meantime, stir the linguine into the boiling salted water.
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8
Return to a boil, stirring frequently.
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9
Cook the pasta, semi-covered, stirring occasionally, until done, about 8 minutes.
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10
Ladle off about a cup of the pasta-cooking water.
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11
Drain the pasta, return it to the pot, and pour in the sauce.
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12
Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce.
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13
Check the seasoning, add salt if necessary.
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14
If necessary, add as much chicken stock or pasta cooking water as needed to make enough sauce to coat the pasta generously.
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15
Remove the pan from the heat and add the egg yolks one at a time, tossing well after each.
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16
Add the grated cheese, then the black pepper, tossing well, and serve immediately in warmed bowls.
