Ingredients

• 1 lb spaghetti, cooked
• 2 shallots, minced
• 6 garlic cloves, minced
• 8 ounces sliced mushrooms
• 1 cup frozen peas
• 1 tablespoon olive oil
• 1 1/4 cups heavy whipping cream
• 4 egg yolks
• 6 ounces prosciutto
• 2 chicken breasts, cut into cubes
• 3/4 cup fresh parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Heat olive oil in large skillet over medium high heat.

2. Add shallots and garlic and saute for about 5 minutes until starting to get soft.

3. Meanwhile cook pasta according to box directions.

4. Add mushrooms, prosciutto and chicken. Cook for 5-10 minutes until chicken is cooked through.

5. Meanwhile whisk egg yolks together with the heavy whipping cream and parmesan cheese. Season with salt and pepper. Set aside.

6. During the last minute of the pasta cooking, add in the frozen peas.

7. Remove the pasta from heat. Drain for about 5 seconds and put into warmed serving bowl.

8. Pour prosciutto mixture into pasta and toss.

9. Immediately pour egg mixture over hot pasta. The heat from the pasta will cook the eggs. Toss well to combine.

10. Allow to sit for approximately 5 minutes before serving to thicken.

11. Sprinkle with grated parmesan cheese and serve.