This chicken carbonara is simply delicious!
1 (16 ounces) package spaghetti
2 teaspoons olive oil
1 (4 ounces) 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 / 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 a 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.
Per Serving: 715 calories; protein 34.7g; carbohydrates 45.4g; fat 43.4g; cholesterol 373.1mg; sodium 353.1mg
source – Allrecipes