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.