Ingredients

• 1 lb. spaghetti noodles, cooked according to package instructions
• ¼ lb. pancetta, chopped
• ½ lb. shredded baked chicken breast
• 1½ cups heavy whipping cream
• 1 cup grated Parmesan cheese
• 6 egg yolks
• ¼ cup chopped fresh basil leaves
• 3 tablespoons chopped fresh parsley
• 2 tablespoons Extra Virgin Olive Oil
• 3 cloves garlic, minced
• Salt and pepper to taste
• 2 teaspoons grated lemon peel

Instructions

1. Cook the spaghetti noodles according to package instructions. Set aside.
2. In a large bowl, combine the egg yolk, heavy cream, Parmesan cheese, basil, and parsley. Whisk and set aside.
3. Heat the oil in a wide cooking pot or casserole.
4. Add-in the pancetta. Cook for 5 minutes.
5. Put-in the garlic and cook until it turns light brown.
6. Add-in the shredded baked chicken. Stir. Cook for 1 minute.
7. Put-in the cooked spaghetti noodles. Toss.
8. Adjust the heat to low and add the heavy cream and egg mixture. Toss until all the ingredients are well distributed.
9. Season with salt and pepper
10. Transfer to a serving plate. Garnish with some grated lemon peel on top.