1.Cook pasta in a large saucepan of boiling salted water 10-12 minutes, or until tender. Drain. Refresh under cold water. Place in a large bowl.
2.Meanwhile, place eggs in a medium saucepan. Cover with cold water. Bring to the boil over moderate heat, stirring to help centre the yolks. Cook 10 minutes. Drain. Refresh under cold water. Peel. Cut into quarters.
3.Heat a large frying pan over moderate heat. Cook bacon, stirring, 4 minutes or until crisp. Drain on paper towels.
4.Whisk mayonnaise, cream, juice, 1 tablespoon warm water, anchovies, garlic and mustard in a medium jug.
5.Add half the parmesan, half the bacon, chicken, celery, lettuce and onion to pasta. Drizzle mayonnaise mixture over pasta; toss to combine. Top with egg, remaining bacon and remaining parmesan, to serve.
Anchovies can be salty; taste dish before adding salt.Note