A simplified classic. Simple yet so delicious. This is a really good go to impress those last minute guests.
| 1/2 lb | (225 g) Spaghetti |
| 1 tbsp | (15 mL) Olive oil |
| 1 | Small onion, chopped |
| 2 | Cloves garlic, minced |
| 1 | (85 g) Package Maple Leaf® Natural Selections® Bacon Pieces |
| 1/3 cup | (80 mL) White wine or chicken broth |
| 1/3 cup | (80 mL) Whipping cream |
| 3 | Eggs |
| 1 cup | (250 mL) Freshly grated Parmesan cheese |
| 1 | (400 g) Package Maple Leaf® Prime® Fully Cooked and Sliced Chicken Breast Strips |
| Salt and pepper | |
| Chopped fresh basil or parsley |
BRING a large pot of salted water to a boil and cook pasta according to package directions until al dente.
MEANWHILE heat oil in a large skillet over medium-high. Add onion and garlic. Cook for 3 minutes or until tender and fragrant. Stir in bacon bits and cook for 1 minute. Add white wine or chicken broth and whipping cream. Cook until slightly thickened, about 3-4 minutes.
WHISK eggs and parmesan cheese in a small bowl and set aside. Add hot drained spaghetti to cream sauce along with the chicken strips. Add eggs and cheese mixture, toss to coat and remove from heat to prevent eggs from scrambling. Adjust seasoning as needed.
SERVE hot sprinkled with parsley or basil and additional Parmesan cheese.
For an exquisite presentation, top each serving with a poached egg.
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