Ingredients

• 1 , 16 ounce
• 2 teaspoons olive oil
• 1 , 4 ounce
• 2 cloves garlic , minced
• 2.5 cups whipping cream
• 1 cup freshly grated Parmesan cheese
• 8 large egg yolks
• 0.25 cups chopped fresh basil
• 0.25 cups chopped fresh flat-leaf Italian parsley
• 4 cups shredded cooked chicken
• salt and freshly ground black pepper to taste

Instructions

1. 1 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.
2. 2 Meanwhile, heat olive oil in a large, heavy skillet over medium heat. Add pancetta and garlic; cook until browned and crisp, about 8 minutes. Remove from heat; cool slightly.
3. 3 Whisk heavy cream, Parmesan cheese, egg yolks, basil, and parsley together in a large bowl until well blended.
4. 4 Stir chicken into pancetta mixture until well combined. Toss in spaghetti and cream mixture over medium-low heat until chicken is heated through and sauce thickly coats spaghetti, about 4 minutes. Do not boil, or eggs will scramble. Season with salt and black pepper. Transfer to a serving bowl.

Nutrition per serving