Contributed by: News Canada
(NC) - The chicken contributes twice to this carbonara, with eggs and chicken bacon. It's just about the simplest, fastest and best-tasting pasta dish for company or everyday.
- 1 lb/500 g Fettuccini pasta
- 6 slices Maple Lodge Farms Chicken Bacon
- 3 tbsp/45 ml butter
- 3 green onions, chopped
- 4 eggs
- 1/2 tsp/2 ml nutmeg
- 1/2 cup/125 ml freshly grated parmesan cheese
- salt and pepper, to taste
- garnish with fresh parsley and grated parmesan cheese
Cook pasta according to package directions until al dente (just tender).
In a skillet, cook chicken bacon in 1 tbsp (15 ml) of butter entil lightly browned. Add onions
and cook briefly; set aside. Beat eggs with nutmeg, salt and pepper, set aside.Drain pasta well and
return to pot. Add chicken bacon mixture and remaining butter; toss well over low heat. Add eggs
and toss until eggs are completely cooked and pasta is coated.
Remove from heat and add parmesan cheese; toss well. Serve immediately with chopped
parsley and additional parmesan cheese if desired.
Serving Size: Makes 4 servings.