Cook the spaghetti pasta to al dente according to package directions (approximately 9-11 minutes in salted boiling water). Once the spaghetti noodles are done cooking, reserve 1 cup of the cooking water, drain the pasta and set aside.

To a medium bowl add the egg yolks, heavy cream, grated parmesan cheese. Whisk to combine. While whisking constantly, slowly add ½ cup of the warm pasta water. You want to gently temper, or warm, the egg yolks to avoid having them scramble when added to the skillet. Set aside.

To a large, 12 inch, skillet over medium heat, add the diced bacon. Cook the bacon for 15-18 minutes or until the fat renders and the bacon pieces are crispy. Be sure to stir the bacon often to ensure it does not burn. Using a slotted spoon, remove the crispy bacon pieces from the skillet and place them onto a paper towel lined plate. Set the crispy bacon pieces aside and drain all but two tablespoons of the bacon grease from the skillet.

To a large bowl add the chicken tenderloin strips, raw shrimp, olive oil, italian seasoning blend, salt and black pepper. Toss to combine and coat the chicken and shrimp with the seasonings.

Turn the heat to the skillet up to medium-high then add the seasoned chicken tender strips to the hot skillet. Cook for 3-4 minutes per side or until golden brown and the internal temperature of the chicken reaches 165°F. Remove the browned chicken from the skillet and place onto a plate.

Add the shrimp to the skillet and cook for 1-2 minutes per side or until lightly golden on the outside and cooked all the way through. Remove the cooked shrimp from the skillet and add them to the plate with the cooked chicken.

Add the red bell pepper strips, diced onion and minced garlic to the skillet. Cook for 3-4 minutes or just until the vegetables become crisp-tender and the garlic is fragrant. Remove the red bell peppers from the skillet, leaving the onions and garlic to continue cooking. Place onto a plate and set aside.

Turn the heat to the skillet down to medium-low and slowly pour in the egg mixture while whisking constantly. Cook the sauce for 2-3 minutes, while whisking constantly, until the sauce bubbles and thickens. The sauce should thicken enough to coat the back of a spoon without running off.

Add the red bell pepper strips and cooked spaghetti noodles back to the sauce. Toss to coat the spaghetti in the carbonara sauce.

Return the crispy bacon pieces to the skillet and toss them with the spaghetti and sauce.

Top the carbonara coated spaghetti with the cooked chicken strips and shrimp.

Garnish with a light sprinkle of fresh chopped parsley and serve.