Ingredients
2 cups Cream (18%)
2 oz. Fresh Parmesan (grated – creates about a cup)
3 Large Egg
2 tsp. Dried Basil
12 oz. Smoked Chicken (white meat, shredded)
4 tbsp. Olive Oil (divided)
4 Slices Prosciutto (cut in strips or shredded)
4 oz. Salt Pork (rinsed and cut in small ½ “ cubes)
2 tsp. Fresh Garlic (minced)
Salt and Pepper (to taste)
1 Pasta Recipe (or 1-pound dried pasta)
Preparation
• Whisk the cream, ¾ of the parmesan, eggs, and basil together in a medium sized bowl
• Heat a pot of water to boiling – add 1 tbsp. olive oil
• Add the pasta to the boiling water – stir until cooked / softened – about 4 minutes
• Remove the pasta and drain in a colander – toss with 1 tbsp. olive oil and dash pepper and salt
• Heat 2 tbsp. olive oil in a skillet until medium hot
• Add prosciutto, salt pork, and garlic – toss until browned – about 6 minutes
• Add the shredded chicken to the skillet – stir until well mixed
• Add the pasta and cream sauce to the skillet – and toss with the chicken, pasta, and cream sauce for about 3 minutes
• NOTE: do not boil the above mixture as it will cause the eggs to scramble
• Remove the pasta to individual plates and sprinkle with remaining parmesan
• Serve by itself or with a light salad