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Pasta Carbonara with Chicken
Ingredients
  • subheading: 1X 2X:
  • Original recipe (1X) yields 8 servings
  • 1 (16 ounce) package penne pasta
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 3 teaspoons minced garlic
  • 4 ounces thinly sliced pancetta bacon, chopped
  • 4 ounces thinly sliced prosciutto, chopped
  • 4 cups shredded, cooked rotisserie chicken
  • 2 ½ cups heavy whipping cream, at room temperature
  • 1 cup grated Parmigiano-Reggiano cheese, or more to taste
  • 3 large egg yolks, at room temperature
  • ¼ cup chopped fresh basil
  • ¼ cup chopped Italian (flat-leaf) parsley
  • salt and ground black pepper to taste
Steps
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