1-Marinate the proteins: mix the marinade with 1 pound chicken tenders and 1 pound peeled and deveined shrimp, using 1 cup extra virgin olive oil, 1 tablespoon Italian seasoning, 5 cloves minced garlic, 1 teaspoon freshly ground cracked peppercorns, and 1/2 teaspoon salt. Let it sit in the refrigerator for at least 4 hours to infuse the flavors.

2-Cook pasta to al dente perfection: cook 16 ounces of spaghetti in salted boiling water until it’s al dente, then set it aside.

3-Sauté chicken, shrimp, and veggies together: heat a skillet and cook the marinated chicken and shrimp for about 7 minutes until they’re nicely browned. Add the thinly sliced red bell pepper and cook for another 5 minutes before removing from heat. In a separate pan, crisp up 4 ounces of diced pancetta in olive oil.

4-Whisk the sauce carefully over low heat: combine 1/2 cup salted butter, 2 tablespoons all-purpose flour, 1 tablespoon crushed garlic, 1/2 cup grated parmesan cheese, 2 cups heavy cream, and 3 egg yolks. Whisk everything over low heat for 5 minutes, making sure to stir constantly to avoid curdling.

5-Combine and bake for a crispy finish: mix in the cooked spaghetti. Transfer the mixture to a baking dish and top it with the chicken, shrimp, and bell peppers. Sprinkle on a mix of 1/4 cup shredded parmesan romano cheese, 1 cup shredded mozzarella, 1 cup Italian seasoned panko bread crumbs, 1/2 cup melted salted butter, and 1 tablespoon garlic powder. Broil on low for 5-7 minutes until golden and crispy, then garnish with finely chopped fresh parsley and serve warm.