First Real Meal in the new place

The past weekend was spent in a rush of family arriving, further unpacking of the house, graduation stuff, and yummy food (including a bit of the Kentucky Bourbon Trail). It was good to see my family and get my house organized, though it was a bit stressful to have people over, unpack, try to do normal household chores, and go to graduation events. Ah well, it was awesome and I can't complain one bit due to the graduation present I received from my parents: a new mac book pro! My old computer could not even support Skype, but this new one is crazy! It's so fast and sleek. Not really sure how to use it yet though.

Before my family left Kentucky, I made them my take on Giada's Chicken Carbonara. It went over very well. We were all tired from doing a bit of the Bourbon Trail and visiting some vineyards, but this meal came together easily and fairly quickly.

Chicken Carbonara

Adapted from Giada
5 servings

2 teaspoons olive oil3 ounces thinly sliced pancetta, chopped
2 teaspoons minced garlic
2 1/2 cups whipping cream
1 cup freshly grated parmesan
6 large egg yolks
1 tablespoon dried basil
Salt
2/3 pound spaghetti
3 cups coarsely shredded chicken (from 1 roasted chicken)
Freshly ground black pepper
1/2 cup chopped walnuts, toasted
2 teaspoons lemon zest

Heat the oil in a heavy large frying pan over medium heat. Add the pancetta and garlic and saute until it is brown and crisp, about 8 minutes. Cool slightly.

In a large bowl, whisk together the cream, cheese, yolks, and basil.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is just tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain.

Add the chicken to the pan with the pancetta and stir to combine. Next, add the spaghetti and the cream mixture and toss over medium-low heat until the chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes (do not boil or you might end up scrambling the eggs). Season the pasta, to taste, with pepper and salt if needed (the pancetta will likely add all the salt you need). Transfer the pasta to a large wide serving bowl. Sprinkle the walnuts and lemon zest over, and serve.