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.
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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