Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
Servings:
8
Ingredients
Directions
Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
Meanwhile, heat olive oil in a large, heavy skillet over medium heat. Add pancetta and garlic; cook until browned and crisp, about 8 minutes. Remove from heat; cool slightly.
Whisk heavy cream, Parmesan cheese, egg yolks, basil, and parsley together in a large bowl until well blended.
Stir chicken into pancetta mixture until well combined. Toss in spaghetti and cream mixture over medium-low heat until chicken is heated through and sauce thickly coats spaghetti, about 4 minutes. Do not boil, or eggs will scramble. Season with salt and black pepper. Transfer to a serving bowl.
Nutrition Facts (per serving)
| 715 | Calories |
| 43g | Fat |
| 45g | Carbs |
| 35g | Protein |
