Ingredients
1 pound spaghetti
2 tablespoons olive oil
1 sweet onion (finely diced)
1/2 cup diced bacon
6 cloves garlic (minced)
4 cups cooked chicken (shredded)
3 cups heavy whipping cream
1 1/2 cups freshly grated Parmesan
Zest of 1 lemon
8 large egg yolks
1 teaspoon dried oregano
1/4 cup fresh basil leaves (chopped)
1/4 cup fresh Italian parsley leaves (chopped)
1/4 teaspoon salt
1/4 teaspoon pepper
Garnish:
Chopped parsley
Grated Parmesan cheese
Instructions:
Cook pasta per package directions, aiming for al dente.
In a large bowl, whisk together egg yolks, cream, parmesan cheese, lemon zest, oregano, basil, and parsley until combined.
Place a large frying pan over medium heat and add olive oil. Once hot, add diced bacon, and cook until crispy, for about 4-5 minutes.
Next, add onion and garlic and continue to cook and stir for another 2 minutes.
Add the chicken to the pan, toss and stir and cook for 4-5 minutes, until the chicken is warm.
Reduce heat to low-medium and add the spaghetti to the pan, toss to combine, and pour the cream mixture on top. Toss again to combine and ONLY cook for about 4-5 minutes. Cooking longer will make the eggs turn into scrambled eggs.
Taste and adjust for salt and pepper.
Garnish with parsley, more grated parmesan cheese, and serve.