Ingredients:
- 1/4 cup of extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 4 ounces of thinly sliced pancetta bacon, chopped
- 1 (16 ounce) package of penne pasta
- 3 teaspoons of minced garlic
- 4 ounces of thinly sliced prosciutto, chopped
- 2 tablespoons of unsalted butter
- 4 cups of shredded, cooked rotisserie chicken
- 2 1/2 cups of heavy whipping cream, at room temperature
- 1/4 cup of chopped Italian (flat-leaf) parsley
- 1/4 cup of chopped fresh basil
- 1 cup of grated Parmigiano-Reggiano cheese, or more to taste
- Salt and ground black pepper to taste
- 3 large egg yolks, at room temperature
Directions:
- Begin by bringing a large pot of lightly salted water to a boil.
- Add the penne pasta and cook it for about 10 to 11 minutes, stirring occasionally, until it's tender yet firm to the bite.
- Drain the cooked pasta and set it aside.
- While the pasta cooks, heat some oil in a skillet over medium heat.
- Add chopped onion and minced garlic to the skillet and cook until the onion is soft and translucent, approximately 4 minutes.
- Next, add the pancetta and prosciutto to the skillet and sauté until they are crisp and golden brown, which should take about 8 minutes.
- Then, add the shredded chicken to the skillet and cook until it's heated through, about 2 minutes.
- Remove the skillet from the heat and let it cool slightly.
- In a large bowl, whisk together heavy cream, grated Parmigiano-Reggiano cheese, egg yolks, chopped basil, and parsley until well blended.
- Return the chicken mixture to the stove over medium-low heat.
- Add the drained penne pasta and the cream mixture to the skillet.
- Toss everything together over medium-low heat until the penne is thickly coated with the sauce, about 4 minutes. Be careful not to let it boil, as the eggs may scramble.
- Taste the dish and season with salt and pepper if needed.
- Transfer the pasta to a large serving bowl and serve immediately. Enjoy your flavorful meal!