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Cook pasta per package directions, aiming for al dente.
In a large bowl, whisk together egg yolks, cream, parmesan cheese, lemon zest, oregano, basil, and parsley until combined.
Place a large frying pan over medium heat and add olive oil. Once hot, add diced bacon, and cook until crispy, for about 4-5 minutes.
Add onion and garlic and continue to cook and stir for another 2 minutes.
Add the chicken to the pan, toss and stir and cook for 4-5 minutes, until the chicken is warm.
Reduce heat to low-medium and add the spaghetti to the pan, toss to combine and pour the cream mixture on top. Toss again to combine and ONLY cook for about 4-5 minutes. Cooking longer will make the eggs turn into scrambled eggs.
Taste and adjust for salt and pepper.
Garnish with parsley, more grated parmesan cheese and serve.