quick and easy meals for 1 or 2

Chicken carbonera


good olive oil
2 ounces thinly sliced pancetta, chopped 2 slices bacon will do in a pinch
1 clove garlic minced
1 cups whipping cream
1/2 cup grated Parmesan
2-3 egg yolks
2 tbsp. chopped fresh basil or 1 tbsp. dried
2 tbsp. chopped fresh parsley or 1 tbsp. dried
Salt and black pepper
1/3-1/2 lb. spaghetti
2 cups coarsely shredded chicken (from 1 roasted chicken)
2 tbsp. cup chopped walnuts, toasted (optional but nice)
1/2 tbsp. finely grated lemon peel

Heat about 3 swirls of the oil in a heavy large frying pan over medium heat. Add the pancetta (or Bacon) 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, basil, and parsley to blend.
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 IT UP!! With some salad, good crusty Italian bread and some good wine!!