Toast crumbs and walnuts in oil in skillet 3-4 minutes. Toss mixture with parsley and zest, season with salt. Set aside

Cook bacon in large pan. Transfer to paper towel. Drain all but 1 tbsp of drippings.

Saute chicken in drippings over medium-high heat until browned (2 batches). Return all chicken to pan and add garlic; cook for 1 minute.

Deglaze pan with wine and lemon juice. Reduce until liquid is nearly evaporated 3-4 minutes.

Cook spaghetti in water according to directions. Reserve some of the water.

Whisk together eggs, cheese and cream in large bowl. Add cooked chicken, bacon and spaghetti. Toss to coat. Add reserved water as needed to thin sauce. Sprinkle with bread crumb topping before serving.