Spaghetti Carbonara with Chicken

Ingredients:

• 450 g spaghetti
• 2 teaspoons olive oil
• 110 g thin slices of pancetta, cut into pieces
• 2 tsp. crushed garlic
• 2.5 cups whipping cream
• 1 tbsp. freshly grated parmesan
• 8 large egg yolks
• 1/4 cup chopped fresh basil leaves
• 1/4 cup chopped fresh parsley leaves
• 1 shredded rotisserie chicken (4 cups)
• 0.5 cups chopped walnuts, toasted
• 1 tbsp finely grated lemon zest

Preparation:

1. Heat olive oil in a large, heavy-bottomed skillet over medium heat. Add the pancetta and garlic and cook until crisp, about 8 minutes. Let cool slightly.
2. In a large bowl, whisk together the cream, cheese, egg yolks, basil and parsley.
3. Meanwhile, bring a large saucepan of salted water to a boil over high heat. Add the spaghetti and cook, stirring occasionally, until al dente, about 10 minutes. Drain.
4. Add the chicken to the pan with the pancetta and stir to coat evenly. Then add the spaghetti and cream mixture and stir over medium heat until the chicken is heated through and the spaghetti is coated with the thick sauce, about 4 minutes (don't let the sauce boil, or the eggs will scramble). Season with salt and pepper to taste, if needed (the pancetta will likely add the necessary salt). Transfer the pasta to a large, wide serving bowl. Sprinkle with walnuts and lemon zest and serve.