Pasta Carbonara with Chicken Recipe

Bring a large pot of lightly salted water to a boil. Add penne and cook stirring occasionally until tender yet firm to the bite 10 to 11 minutes. Drain.

While the pasta is cooking heat oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent about 4 minutes. Add pancetta and prosciutto; saute until crisp and brown about 8 minutes. Add chicken and saute until heated through about 2 minutes. Remove from the heat and set aside to cool slightly.

Whisk cream Parmigiano-Reggiano cheese egg yolks basil and parsley together in a large bowl until blended.

Return chicken mixture to the stove over medium-low heat. Add drained penne and cream mixture; toss over medium-low heat until penne is thickly coated about 4 minutes; do not let it boil or the eggs will scramble. Taste and season with salt and pepper if necessary. Transfer to a large wide serving bowl and serve immediately.