INGREDIENTS:
- 1 lb spaghetti pasta, cooked according to package instructions
- ½ lb shredded chicken breast, baked
- ¼ lb pancetta, chopped
- 1 & ½ cups heavy whipping cream
- 6 egg yolks
- 1 cup Parmesan cheese, grated
- ¼ cup fresh basil leaves, chopped
- 3 tbsp fresh parsley, chopped
- 2 tsp lemon peel, grated (for garnish)
- 3 cloves garlic, minced
- Salt and pepper, to taste
- 2 tablespoons Extra Virgin Olive Oil
HOW TO COOK:
- Cook the spaghetti noodles according to package instructions then set aside.
- Combine the egg yolk, heavy cream, Parmesan cheese, basil, and parsley in a large bowl.
- Whisk ingredients together then set aside.
- Pour and heat the olive oil in a wide cooking pot or casserole.
- Add- in the pancetta then cook for 5 minutes.
- Add- in the garlic and cook until it turns light brown.
- Add- in the shredded baked chicken, stir, then cook for 1 minute.
- Add- in the cooked spaghetti pasta then toss.
- Adjust the heat to low then add- in the heavy cream and the egg mixture.
- Toss until all the ingredients are well distributed.
- Season with salt and pepper to taste.
- Remove from heat and transfer to a serving plate. Garnish with the grated lemon peel on top. Enjoy!
IMAGE: delish.com
Also try: Extra Creamy Carbonara
