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1
Note: I use lemon and pepper linguine from Morelli for the pasta.
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2
Season chicken breasts with salt and pepper and saute or grill until cooked through.
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3
Remove to a platter, cover with foil and allow to rest.
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4
In a saucepot over medium heat, place cream and lemon zest and simmer until reduced by half.
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5
Melt butter in a deep heavy skillet over medium heat.
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6
Add bacon, stirring, until fat begins to render, 1-2 minutes.
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7
Add shallots and cook, stirring occasionally, until shallots are golden.
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8
Be careful not to allow bacon to become crisp.
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9
Add garlic and cook for 1 minute.
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10
Add wine and chicken stock, bring to a boil, reduce heat and simmer until reduced by half.
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11
Add reduced cream mixture and return to simmer.
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12
Whisk together egg yolks, Parmigiano-Reggiano, Pecorino Romano, black pepper and salt in a small bowl.
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13
Cook linguine in well salted boiling water (8-9 minutes for al dente).
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14
While linguine is cooking, slice chicken breasts on the diagonal.
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15
When linguine is finished, drain and return to the pot.
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16
Add cream mixture and chicken slices, toss with tongs over medium heat until well coated.
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17
Remove from heat.
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18
Add egg/cheese mixture and toss to combine.
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19
Top with a chiffonade of basil and serve immediately.
