Pasta Carbonara with Chicken

Name: Pasta Carbonara with Chicken
Total time: 40
Yield: 8
Ingredients: 1 (16 ounce) package penne pasta; ¼ cup extra-virgin olive oil; 2 tablespoons unsalted butter; 1 medium yellow onion, finely chopped; 3 teaspoons minced garlic; 4 ounces thinly sliced pancetta bacon, chopped; 4 ounces thinly sliced prosciutto, chopped; 4 cups shredded, cooked rotisserie chicken; 2 ½ cups heavy whipping cream, at room temperature; 1 cup grated Parmigiano-Reggiano cheese, or more to taste; 3 large egg yolks, at room temperature; ¼ cup chopped fresh basil; ¼ cup chopped Italian (flat-leaf) parsley; salt and ground black pepper to taste

Recipe by Alexis Olivia from allrecipes.com

Dinner 40 Mins.

Ingredients

8 servings

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1 (16 ounce) package penne pasta
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¼ cup extra-virgin olive oil
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2 tablespoons unsalted butter
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1 medium yellow onion, finely chopped
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3 teaspoons minced garlic
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4 ounces thinly sliced pancetta bacon, chopped
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4 ounces thinly sliced prosciutto, chopped

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4 cups shredded, cooked rotisserie chicken
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2 ½ cups heavy whipping cream, at room temperature
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1 cup grated Parmigiano-Reggiano cheese, or more to taste
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3 large egg yolks, at room temperature
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¼ cup chopped fresh basil
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¼ cup chopped Italian (flat-leaf) parsley
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salt and ground black pepper to taste

Instructions

Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 10 to 11 minutes. Drain.
While the pasta is cooking, heat oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 4 minutes. Add pancetta and prosciutto; saute until crisp and brown, about 8 minutes. Add chicken and saute until heated through, about 2 minutes. Remove from the heat and set aside to cool slightly.
Whisk cream, Parmigiano-Reggiano cheese, egg yolks, basil, and parsley together in a large bowl until blended.
Return chicken mixture to the stove over medium-low heat. Add drained penne and cream mixture; toss over medium-low heat until penne is thickly coated, about 4 minutes; do not let it boil or the eggs will scramble. Taste and season with salt and pepper if necessary. Transfer to a large, wide serving bowl and serve immediately.