1 pound bacon, pancetta (diced) or chicken (sliced into thin strips)
1 1/2 cups Parmesan cheese (you can use the powdered stuff but the result will be grainy)
8-12 cloves of garlic
1 large onion
1 cup chicken stock
1 cup white wine (or substitute another cup of stock)
1/2 stick of butter, cut into tablespoon chunks
In large bowl, crack eggs, then stir in parmesan, parsley and pepper. Set out butter beside bowl.
Bring large pot of water to a boil for the pasta as you begin the main portion of the dish. As soon as the water comes to a rapid boil, cook pasta.
In skillet, brown bacon or pancetta. For chicken, coat pan with thin layer of oil and saute chicken. Add onions and let soften and brown a bit. Add garlic. Remove meat and onion mixture to plate. Reserve only 4 T. of drippings. Place pan with drippings on high. Add wine to deglaze pan, scraping bottom of pan until all browned bits are dissolved. Add chicken stock and return meat mixture to pan. Let simmer for a couple of minutes.
When pasta is done, drain and immediately add to large bowl and toss. Add hot meat mixture and continue to toss. As you toss, pop tablespoons of butter into the mixture until you’ve used about half a stick. Top with fresh parsley and serve.
NOTE: You can also add mushrooms and sun dried tomatoes to this dish (as in the picture). Simply add them in when you add in the onion.
S. Dionne Moore loves to cook and healthy recipes are a plus! In addition to cooking, she is the author of the LaTisha Barnhart Mystery series and historical romance. Visit her http://www.sdionnemoore.com. Follow her on Twitter @sdionnemoore.