300 g (10 oz) skinless chicken breast fillets, cut into chunks
125 g (4 oz) chestnut mushrooms, quartered
125 g (4 oz) pancetta, cut into small pieces
2 egg yolks
300 ml (1/2 pint) double cream
50 g (2 oz) grated Parmesan cheese
salt and pepper
Cook the linguine in a large saucepan of lightly salted boiling water for 8–10 minutes, or until just tender. Drain well, then return to the pan.
Meanwhile, heat the oil in a frying pan, add the chicken, mushrooms and pancetta and cook over a high heat for 5–7 minutes until golden and cooked through.
Mix together the egg yolks, cream and Parmesan in a bowl until smooth and season well.
Add the cooked chicken mixture to the drained linguine, then gently pour the cream mixture over the pasta and, using 2 wooden spoons, toss over a very low heat until hot and thickened, taking care not to overcook.