If making breadcrumbs, add panko breadcrumbs in a single layer to the baking sheet, then season with salt, pepper, parsley, and olive oil. Bake for 5-10 minutes, until the desired color is achieved, then immediately remove from heat and set aside. If not making breadcrumbs, skip ahead to the next step.
Add bacon to a skillet over medium heat, stirring occasionally until the bacon is browned and cooked through, about 5 minutes. Remove from the skillet and set aside on a paper-towel-lined plate. Reserve two tablespoons of bacon grease, and discard the rest.
In a mixing bowl, season the chicken with 1 teaspoon of salt, ½ teaspoon of pepper, ½ teaspoon of smoked paprika, and ½ teaspoon of Italian seasoning. Add 1 tablespoon of olive oil to the skillet, then cook the chicken until browned on both sides, and the internal temperature reaches at least 165°F, then remove from the skillet and set aside. Allow the chicken to rest for 5-10 minutes then cut the chicken into bite-sized pieces.
In a separate mixing bowl, add the shrimp, along with 1 teaspoon of salt, ½ teaspoon of pepper, ½ teaspoon of smoked paprika, and ½ teaspoon of Italian seasoning. Increase the heat to medium-high heat, and add the remaining olive oil, followed by the shrimp in a single layer. Cook until translucent and the internal temperature reaches 145°F with a thermometer. This should take about one minute per side. You may have to cook in batches to avoid overcrowding the pan. Once cooked, remove from the skillet and set aside.
Meanwhile, bring a large pot of pasta to a boil. Once boiling, salt the water heavily (it should taste very salty) then add the bucatini. Cook for about 2-3 minutes under the suggested cooking time according to the package. The pasta will finish cooking in the sauce.
Reduce the heat to medium, and add the butter and reserved bacon fat. Then, add the onions and bell peppers with a good pinch of salt. Cook until softened and translucent, about 5-7 minutes, then add in the garlic and cook until the garlic is fragrant about 30 seconds.
In a mixing bowl, combine egg yolks, heavy cream, parmesan, some salt, and pepper. Whisk vigorously with a heavy-duty wire whisk to combine.
Using tongs, add the cooked pasta right into the skillet, then remove the skillet from the heat, and add in the egg yolk mixture. Toss constantly with the tongs while very slowly pouring in small amounts of pasta water to help gently cook the egg, and make the sauce cling to the noodles.
Add back the cooked chicken, bacon bits, shrimp, and fresh parsley. Toss to combine and adjust seasonings to taste. Garnish with the toasted breadcrumbs, more parsley, salt, pepper, and freshly grated parmesan cheese. Enjoy!
Store leftovers in an airtight container in the fridge for up to 4 days. Do not freeze. When reheating, add a bit of pasta water, and reheat gently on the stovetop until warmed through, or on 50% power in the microwave in a microwave-safe dish.