Bring a large pot of water to boil over high heat. Salt generously and cook the fettuccine until al dente. Reserve about 3/4 cup of the pasta water before draining.

Meanwhile, in a skillet, heat the olive oil over medium heat. Add the bacon, season with pepper, and cook until browned. Add in the whites of the scallions, the chile pepper, the garlic and the thyme. Zest the lemon over the pan and cook for 3 minutes. Stir in the chicken stock. Cook until the stock is reduced by half. Turn the heat to low.

In a small bowl, beat the egg yolks with the pasta water to temper the eggs. Add the juice of the lemon, the parsley and the greens of the scallions to the pan. Add in the cooked pasta. Turn off the heat and stir in the egg and the cheese. Toss vigorously for several minutes until the sauce thickens and coats the pasta. Serve with a little extra cheese and the basil on top.