My favorite chicken carbonara

Pasta carbonara can be pretty heavy. I like this version because the chicken and the lemon zest lighten it up while the heavy cream makes the sauce as decadent as the original.



Servings 6

Ingredients
2 teaspoons olive oil
4 ounces thinly sliced pancetta, chopped
2 teaspoons minced garlic
2 1/2 cups whipping(heavy) 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, you can purchase one at the deli OR make your own. you could also bake some chicken breasts if you didn't want any dark meat.)
Freshly ground black pepper
1/2 cup chopped walnuts, toasted
1 tablespoon finely grated lemon peel

Directions
1. 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.
2. In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend.
3. 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.
4. Add the chicken to the pan with the pancetta and stir to combine.
5. 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! YIKES!).
6. Season the pasta, to taste, with pepper and salt if needed (the pancetta will most 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.