Food Network: Chicken Carbonara

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Chicken Carbonara
Recipe courtesy Giada De Laurentiis

Ingredients
2 teaspoons olive oil
4 ounces thinly sliced pancetta, chopped
2 teaspoons minced garlic
2 1/2 cups whipping cream
1 cup freshly grated Parmesan
8 large egg yolks
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian parsley leaves
Salt
1 pound spaghetti
4 cups coarsely shredded chicken (from 1 roasted chicken)

Freshly ground black pepper
1/2 cup chopped walnuts, toasted
1 tablespoon finely grated lemon peel

Instructions
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, about 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 walnuts and lemon
zest over, and serve.