Bring a large stockpot of well-salted water to a rolling boil.

Once boiling, add the pasta and cook for 2 minutes less than the package instructions.

Reserve ½ cup of the pasta water and drain the pasta. Set aside until you’re ready to add to assemble.

While the pasta cooks, make your sauce. In a medium bowl, add the egg, egg yolk, fresh-grated Parmesan, salt, and pepper. Whisk to combine. Set aside.

In a large, tall-sided skillet, add the chopped bacon. Turn the heat to medium and cook the bacon, stirring occasionally, until the fat has rendered and the bacon is crisp, about 5 minutes.

Remove from the pan using a slotted spoon, transfer the bacon to a paper-towel-lined plate, leaving the grease in the pan.

In a medium bowl, add the chicken, salt, dried oregano, chili flakes, and freshly ground pepper. Toss to combine until the chicken is evenly coated in the spices.

In the same pan with the bacon grease, add the chicken. Arrange the chicken in an even layer and cook over medium, undisturbed, for about 3 minutes.

Stir, and continue to cook the chicken for an additional 3 minutes, until golden on all sides.

Add ½ of the lemon zest, the lemon juice, and the garlic. Cook, scraping up any browned bits on the bottom of the pan, until the garlic is fragrant, about 1 minute. Remove from the heat.

Add the drained pasta to the pan with the chicken and toss to combine.

Add the egg mixture and toss quickly, allowing the residual heat from the pan to gently cook the egg mixture without scrambling. Continue to toss for 1 to 2 minutes, or until the sauce is glossy and the pasta has absorbed some of the sauce.

Note: If the sauce is too thick, slowly add in pasta water in tablespoon increments until the sauce is glossy and easily coats the pasta.

Add the cooked bacon back to the pan along with the remaining ½ teaspoon of lemon zest. Taste for seasoning and adjust as needed.

Garnish with chopped parsley and extra freshly ground black pepper. Serve immediately. Enjoy!

This pasta dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop over low heat with a splash of water or broth to loosen the sauce. Note that the texture may change slightly.