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Ingredients :
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 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
Methods :
Step 1
Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 10 to 11 minutes. Drain.
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Step 2
While the pasta is cooking, heat oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 4 minutes. Add pancetta and prosciutto; saute until crisp and brown, about 8 minutes. Add chicken and saute until heated through, about 2 minutes. Remove from the heat and set aside to cool slightly.
Step 3
Whisk cream, Parmigiano-Reggiano cheese, egg yolks, basil, and parsley together in a large bowl until blended.
Step 4
Return chicken mixture to the stove over medium-low heat. Add drained penne and cream mixture; toss over medium-low heat until penne is thickly coated, about 4 minutes; do not let it boil or the eggs will scramble. Taste and season with salt and pepper if necessary. Transfer to a large, wide serving bowl and serve immediately.
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