RR #1 Box 122A
Stewardson, IL 62463
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2 tsp olive oil
1 lb Triple S Farms Smoky Thick bacon
6 tsp minced garlic
2 1/2 cups whipping cream
1 cup freshly grated Parmesan
8 large egg yolks (or 4 duck egg yolks)
1/4 cup chopped fresh basil
1/4 cup chopped fresh Italian parsley
1 pound spaghetti
4 cups shredded chicken
Fresh ground pepper
1/2 cup chopped walnuts
1 tsp finely grated lemon peel
Heat oil in heavy large frying pan over high heat. Add bacon and garlic and saute until brown & crisp.
In a large bowl, whisk cream, cheese, yolks, basil and parsley
Bring a large pot of salted water to a boil, add spaghetti and cook until tender, but firm, about 10 minutes, drain.
Add the chicken to the pan with bacon, stir. Then add the spaghetti and cream mixture and toss over medium-low heat until chicken is heated through and the sauce coats the spaghetti, about 4 minutes, do not boil or you will scramble the eggs.
Season will salt and pepper, transfer to a large serving bowl and sprinkle with walnuts and lemon zest.
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