Linguine alla Carbonara con Pollo

Note: I use lemon and pepper linguine from Morelli for the pasta.

Season chicken breasts with salt and pepper and saute or grill until cooked through. Remove to a platter, cover with foil and allow to rest.

In a saucepot over medium heat, place cream and lemon zest and simmer until reduced by half.

Melt butter in a deep heavy skillet over medium heat. Add bacon, stirring, until fat begins to render, 1-2 minutes. Add shallots and cook, stirring occasionally, until shallots are golden. Be careful not to allow bacon to become crisp.

Add garlic and cook for 1 minute.

Add wine and chicken stock, bring to a boil, reduce heat and simmer until reduced by half. Add reduced cream mixture and return to simmer.

Whisk together egg yolks, Parmigiano-Reggiano, Pecorino Romano, black pepper and salt in a small bowl.

Cook linguine in well salted boiling water (8-9 minutes for al dente). While linguine is cooking, slice chicken breasts on the diagonal.

When linguine is finished, drain and return to the pot. Add cream mixture and chicken slices, toss with tongs over medium heat until well coated. Remove from heat.

Add egg/cheese mixture and toss to combine. Top with a chiffonade of basil and serve immediately.