I wanted to use the fresh herbs that were in my garden.
- 2 tsp
- olive oil
- 6-8 slice
- 2-6 clove
- 2 1/2 c
- whipping cream or milk
- 8 large
- egg yokes
- 1/4 c
- chopped fresh basil leaves
- 1/4 c
- chopped fresh italian parsley leaves
- 1 lb
- 4 c
- chicken (cut into bite sized pieces)
- ground pepper
- green peas (about half a bag)
- 1 c
- grated parmesan cheese
1Heat Oil in a heavy large pan over medium hear. Add bacon and garlic and saute until it is brown and crisp about 8 minuets. Cool slightly.
2In a large bowl, whisk together the cream (or milk), cheese, yolks, basil, and parsley to blend.
3Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is just tender but still firm. About 10 minuets
4Add the chicken to the pan with the bacon and stir to combine. Next add the spaghetti and the cream/milk mixture and also peas, and toss over medium heat until the chicken is heated and the sauce coats the spaghetti thickly, about 4 minuets. Don't boil or the egg yolks can scramble. Season the pasta to tase with pepper and top with a little parmesan cheese.