1. Cook spaghetti in salted water until al dente. Reserve 1 cup pasta water, then drain.

2. Season chicken with salt and pepper. Cook in skillet until golden and cooked through. Remove and slice.

3. Cook shrimp in the same skillet until pink and opaque. Remove and set aside.

4. Add bacon to skillet. Cook until crispy. Remove and leave about 2 tbsp of bacon fat.

5. Lower heat, add garlic to bacon fat and sauté for 30 seconds. Stir in cream and half the pasta water. Simmer.

6. In a bowl, whisk egg yolks with parmesan. Temper with warm cream sauce, then add to skillet off heat.

7. Add cooked pasta, chicken, shrimp, and bacon to sauce. Toss to coat, adding more pasta water if needed.

8. Garnish with extra parmesan, black pepper, and parsley. Serve immediately.