Yummy, yummy, yummy!
From: The Domestic Goddess
2 tsp. olive oil
6-8 sliced, bacon, chopped
1 tsp. minced garlic
1 1/4 cups heavy cream
1/2 cup grated parmesan
4 large egg yolks
1/4 cup fresh basil , chopped
1/4 cup fresh Italian parsley, chopped
1/2 lb. spaghetti
2 cups chicken, coarsely shredded/chopped
1/2 Tbs. finely grated lemon peel
Heat oil in a large frying pan. Add bacon and garlic and saute until brown and crispy, about 8 minutes. Cool slightly. Cook chicken in some of the leftover fat.
In a large bowl, whisk together the cream, cheese, yolks, basil and parsley. Set aside.
Meanwhile, bring a large pot of water to a boil. Cook spaghetti until just tender. Drain. Add the chicken to the bacon and stir to combine. Next, add the spaghetti and cream mixture and toss over medium-low heat until chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes. (DO NOT boil or you will end up scrambling your eggs). Season pasta to taste, with pepper and salt if needed. Transfer pasta to a large serving bowl. Sprinkle with lemon zest and serve. (I always end up using more lemon zest than this as I love the flavor that it adds.)