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Fettuccini Carbonara

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.

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