Chicken Carbonara

01Method

1. 1

   Fill a large pot with water, add a generous pinch of salt, and bring to a boil. Cook the spaghetti, stirring occasionally, until al dente, about 12 minutes. Drain and set aside.

2. 2

   While the pasta cooks, warm the olive oil in a large heavy skillet over medium heat. Add the pancetta and garlic and cook, stirring, until golden and crisp, about 8 minutes. Remove the pan from the heat and allow it to cool briefly.

3. 3

   In a large bowl, whisk together the cream, Parmesan, egg yolks, basil, and parsley until thoroughly combined.

4. 4

   Fold the chicken into the pancetta mixture. Add the drained spaghetti and pour in the cream mixture, then return the pan to medium-low heat. Toss everything together until the chicken is warmed through and the sauce thickly coats the pasta, about 4 minutes — do not let it boil or the eggs will curdle. Season with salt and pepper and transfer to a serving dish.