Chicken Cabonara

Ingredients:

(A)

2 teaspoons olive oil
4 ounces thinly sliced pancetta/bacon, chopped
2 teaspoons minced garlic

4 cups coarsely shredded chicken (from 1 roasted/steam chicken)

(B) Prepare the cream mixture:
2 1/2 cups whipping cream
1 cup freshly grated Parmesan
8 large egg yolks
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian parsley leaves
Salt 1 pound spaghetti boil in Salt water for 8-10 min
Freshly ground black pepper
1/2 cup chopped walnuts/Pecan (pre-bake for crispiness)

Directions:
Saute(A) in frying pot until bacon become crispy, add the shreded chicken.
Whisk (B) in large mixing bowl.
Add the spaghetti to the frying pot, add the cream mixture and toss over medium low heat, mix until the cream coated spaghetti. Sprinkle some chopped walnut and pepper. Chicken cabonara is ready to serve.