Start by boiling a pot of salt infused water with some olive oil for the pasta. We prefer extra v olive oil. Chop fresh basil, garlic, and parsley, set aside. Zest lemon set aside.
Sauté the pancetta and garlic with some olive oil for 3-4 minutes. In a separate bowl mix Parmesan, egg yolks, heavy cream, fresh parsley and basil, about 1/4 cup of each herb together until blended. To the sauté mixture add the cooked rotisserie chicken and stir. Add the pasta to the separate boiling pot of water and cook until al dente’. Drain the pasta.
Add the yolk mixture to the sauté pan and cook on medium for 3-4 mins. Toss the pasta into the pan mixture and add salt and pepper to taste. Toss in the 1/4 cup of peas and stir. The heat of the pasta will cook the peas to perfection.
Serve with some vibrant lemon zest and extra Parmesan on top.