Chicken Carbonara

Name: Chicken Carbonara
Total time: 40
Yield: 8
Ingredients: 1 (16 ounce) package spaghetti; 2 teaspoons olive oil; 1 (4 ounce) package pancetta bacon, diced; 2 cloves garlic, minced; 2 ½ cups whipping cream; 1 cup freshly grated Parmesan cheese; 8 large egg yolks; ¼ cup chopped fresh basil; ¼ cup chopped fresh Italian parsley; 4 cups shredded cooked chicken; salt and freshly ground black pepper to taste

Recipe by lauren 1891 from allrecipes.com

Dinner 40 Mins.

Ingredients

8 servings

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1 (16 ounce) package spaghetti
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2 teaspoons olive oil
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1 (4 ounce) package pancetta bacon, diced
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2 cloves garlic, minced
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2 ½ cups whipping cream
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1 cup freshly grated Parmesan cheese

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8 large egg yolks
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¼ cup chopped fresh basil
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¼ cup chopped fresh Italian parsley
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4 cups shredded cooked chicken
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salt and freshly ground black pepper to taste

Instructions

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
Meanwhile, heat olive oil in a large, heavy frying pan over medium heat. Add pancetta and garlic; saute until brown and crisp, about 8 minutes. Remove from the heat and cool slightly.
Whisk cream, Parmesan, egg yolks, basil, and parsley together in a large bowl until well blended.
Stir chicken into the pancetta mixture until combined. Add cooked spaghetti and cream mixture. Toss over medium-low heat until chicken is heated through and sauce forms a thick coating over the spaghetti, about 4 minutes. Do not boil or the eggs will scramble. Season with salt and pepper and transfer to a large, wide serving bowl.