Ingredients
- 2 teaspoons olive oil
- 4 ounces thinly sliced pancetta -- chopped
- 2 teaspoons garlic -- minced
- 2 1/2 cups whipping cream
- 1 cup grated Parmesan cheese
- 8 large egg yolks
- 1/4 cup basil leaves -- chopped
- 1/4 cup Italian parsley -- chopped
- salt
- spaghetti
- 4 cups shredded chicken (from 1 roasted chicken)
- pepper
- 1/2 cup walnuts -- chopped & toasted
- 1 tablespoon lemon peel -- finely grated
Instructions
- Heat the oil in a heavy large frying pan over medium heat. Add the
- pancetta and garlic and saute until it is brown and crisp, about 8
- minutes. Cool slightly.
- In a large bowl, whisk together the cream, cheese, yolks, basil, and
- parsley to blend.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add
- the spaghetti and cook until it is just tender but still firm to the bite,
- stirring occasionally, about 10 minutes. Drain.
- Add the chicken to the pan with the pancetta and stir to combine. Next,
- add the spaghetti and the cream mixture and toss over medium-low heat
- until the chicken is heated through and the sauce coats the spaghetti
- thickly, about 4 minutes (do not boil or you might end up scrambling the
- eggs). Season the pasta, to taste, with pepper and salt if needed (the
- pancetta will likely add all the salt you need). Transfer the pasta to a
- large wide serving bowl. Sprinkle the walnuts and lemon zest over, and
- serve.