Prep Time::10 mins
Cook Time::30 mins
Total Time::40 mins
Servings::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
Directions
Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
Meanwhile, heat olive oil in a large, heavy frying pan over medium heat. Add pancetta and garlic; sauté until browned and crisp, about 8 minutes. Remove from heat and cool slightly.
Whisk cream, Parmesan, egg yolks, basil, and parsley together in a large bowl until well blended.
Stir cooked chicken into pancetta mixture until well combined. Add spaghetti and cream mixture. Toss over medium-low heat until chicken is heated through and sauce forms a thick coating over spaghetti, about 4 minutes. Do not boil, or eggs will scramble. Season with salt and pepper. Transfer to a large, wide serving bowl.