Fill a large pot with salted water and bring it to a rolling boil. Add the gluten-free brown rice spaghetti and cook until al dente, about 8-10 minutes. Don’t forget to reserve 1 cup of pasta water before draining!

In a separate bowl, whisk together the large egg, egg yolks, freshly grated parmesan cheese, kosher salt, and plenty of black pepper.

In a skillet over medium heat, add the chopped no-sugar-added bacon. Cook until it's crispy, about 5-7 minutes. Once done, transfer it to a paper towel-lined plate while leaving about 1 tablespoon of bacon fat in the skillet.

Season the chicken breast cubes with salt, oregano, and crushed red pepper flakes. Add them to the same skillet and cook until they turn golden brown and are cooked through, about 6-8 minutes. Stir in minced garlic and cook for an additional minute, then drizzle in lemon juice and half of the lemon zest.

Return your drained spaghetti to the warm pot (off the heat). Quickly pour in the egg mixture while tossing the pasta, ensuring the sauce coats each strand. Gradually add the reserved pasta water until the sauce reaches a creamy consistency.

Gently fold in the cooked chicken, garlic, and crispy bacon into your pasta, tossing everything together until well combined.

Plate your Lemony Garlic Chicken Carbonara Pasta, sprinkle with chopped fresh parsley, and serve immediately.