This is Alexis Olivia's best recipe ever! A true Italian sharing a delicious pasta carbonara dish with chicken that everyone will love. Yes, a bit fattening, yet worth it if you are able to indulge every once in a while! Enjoy!
Ingredients
- penne pasta: 1 pack (16 ounce pack)
- extra-virgin olive oil: 0.25 cup
- unsalted butter: 2 Tbsp
- medium yellow onion: 1 piece (chopped)
- garlic: 3 tsp (minced)
- ounces thinly sliced pancetta bacon: 4 piece (chopped)
- ounces thinly sliced prosciutto: 4 piece (chopped)
- shredded, cooked rotisserie chicken: 4 cups
- ½ cups heavy whipping cream, at room temperature: 2 piece
- Parmigiano-Reggiano cheese: 1 cup (to taste, grated)
- egg yolks, at room temperature: 3 piece
- fresh basil: 0.25 cup (chopped)
- Italian (flat-leaf) parsley: 0.25 cup (chopped)
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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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.
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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.
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Whisk cream, Parmigiano-Reggiano cheese, egg yolks, basil, and parsley together in a large bowl until blended.
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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.
