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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 teaspoons - olive oil
  • 4 ounces - thinly sliced pancetta, chopped
  • 2 teaspoons - minced garlic
  • 2 1/2 cups - whipping cream
  • 1 cups - freshly grated Parmesan
  • 8 - large egg yolks
  • 1/4 cups - chopped fresh basil leaves
  • 1/4 cups - chopped fresh Italian parsley leaves
  • 1 pounds - spaghetti noodles, uncooked
  • 4 cups - coarsely shredded chicken (from 1 roasted chicken)
  • 1/2 cups - chopped walnuts, toasted
  • 1 tablespoons - finely grated lemon peel
  • Directions:

    Heat the oil in a heavy large frying pan over medium heat. Add the pancetta and garlic and saute until it is brown and crisp, about 8 minutes. Cool slightly.

    In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend.

    Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is just tender but still firm to the bite, stirring occasionally, 7-10 minutes. Drain.

    Add the chicken to the pan with the pancetta and stir to combine. Next, add the spaghetti and the cream mixture and toss over medium-low heat until the chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes (do not boil or you might end up scrambling the eggs).

    Season the pasta, to taste, with pepper and salt if needed (the pancetta will likely add all the salt you need). Transfer the pasta to a large wide serving bowl. Sprinkle the toasted walnuts and lemon zest over all and serve.

    Brief Description

    Chicken and pancetta served with pasta in a creamy sauce.

    Main Ingredient:


    Category:  Pasta

    Cuisine:  Italian

    Prep Time: 20 min
    Cook Time: 22 min


    Posted By:

    Posted On:

    May 18, 2017

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