2 tsp olive oil
4 oz thinly sliced pancetta, chopped (or bacon)
2 tsp minced garlic
2 1/2 c whipping cream (I use half and half)
1 c grated Parmesan
8 large egg yolks
1/4 c fresh basil
1/4 cup fresh Italian parsley
1 lb spaghetti
4 cups coarsely shredded cooked chicken
fresh ground black pepper
1/2 cup toasted walnuts (optional)
1 tbsp lemon zest
Bring a large pot of water to a boil over high heat. Add the spaghetti and cook until al dente.
While spaghetti is cooking, 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 mins. Cool slightly. In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend.
Add the chicken to the pan with the pancetta and stir to combine. Add the spaghetti and cream mixture and toss over medium-low heat until the chicken is heated through and the sauce coats the spaghetti thickly, about 4 mins (do not boil or you might end up scrambling the eggs.) Season the pasta with salt and pepper to taste. Top with the walnuts and zest.
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