Pasta Carbonara is my favorite Roman dish.  What I love about this dish is that I have most of the ingredients at home, and it’s a great way to use up your left over rotisserie chicken!

Here are my ingredients that serves 4:

• A whole package of thick center cut bacon cut into bite size pieces
• 4 garlic cloves finely minced, you can add more according to your preference
• 2 1/2 cups whipping cream
• 1 cup grated Parmesan
• 8 egg yolks
• 1/4 cup chopped fresh basil leaves
• 1/4 cup chopped fresh Italian parsley leaves
• Salt and Pepper
• 1 pound pasta noodles
• a whole roasted rotisserie chicken shredded or diced

1. Fry your bacon in a pan. Drain out excess oil.
2. Add garlic to the bacon and saute until fragrant. Set aside bacon and garlic mixture.
3. In a bowl, whisk cream, cheese, egg yolks, basil, and parsley together.
4. In a large pot, cook pasta according to package instructions and drain when done. Don’t forget to salt your water.
5. Add chicken to pan with bacon and garlic mixture. Cook chicken to heat through.
6. Once chicken is heated through, add the pasta and turn heat to low.
7. Add the cream mixture to the pasta and meat mixture and mix until all ingredients are combined. Be careful not to scramble your eggs.
8. Turn off heat and season pasta with salt and pepper if needed.