Inviting pancetta, toasted walnuts and pulled rotisserie chicken are part the twist on the classic version of this Parmesan-and-egg-based classic. Top the pasta with lemon zest for a bright finish.
2 teaspoons olive oil
4 ounces thinly sliced pancetta, chopped
2 teaspoons minced garlic
2 1/2 cups whipping 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
1 pound spaghetti
4 cups coarsely shredded chicken (from 1 roasted chicken)
Freshly ground black pepper
1/2 cup chopped walnuts, toasted
1 tablespoon finely grated lemon peel
Recipe Originally Created By: GIADA DE LAURENTIIS
Thomas Cox Ivery Johnson Jr.