Ingredients
5 teaspoons olive oil
4 shallots, diced
4 boneless chicken breasts, cut in half, flat
1 pound bacon, cut into strips
3 cloves of garlic, chopped
1 (16 ounce) package fettuccini pasta
3 egg yolks
1/2 cup heavy cream
1 1/2 cups shredded Parmesan cheese
1 teaspoon dried parsley
1 teaspoon oregano
salt and pepper to taste
Directions
1. In a large heavy saucepan over medium heat, add bacon and cook for 2 minutes. Add chicken breasts and cook for 7 minutes and add olive oil, shallots, garlic. Cook until chicken juices run clear and shallots and garlic are soft. Add dried parsley and oregano, stir, and remove from heat.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain pasta, then return it to the pot.
3. In a medium bowl, whisk together egg yolks, cream, and shredded Parmesan. Pour the bacon mixture over the pasta, then stir in the cream mixture. Season with salt and pepper.