Chicken Carbonara


2 t EVOO
8 oz. Thinly Sliced Pancetta, Chopped
1 Bag Sliced Portobello Mushrooms
2 t Minced Garlic
2 ½ C Whipping Cream
1 C Freshly Grated Parmesan
8 Large Egg Yolks
¼ C Chopped Fresh Basil Leaves
¼ C Chopped Fresh Italian Parsley Leaves
Salt to Taste
Freshly Ground Black Pepper
1 lb. Spaghetti
4 C Coarsely Shredded Chicken (From 1 Roasted Chicken)
½ C Chopped Walnuts, Toasted
1 T Finley Grated Lemon Peel


Heat the oil in a wok over high heat. Add the pancetta and cook for 10 minutes, add mushrooms and garlic and sauté 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 spaghetti and the cream mixture and toss over medium heat until the chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes (do not oil 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 the lemon zest over, and serve.