Ingredients

4 slices bacon, chopped

1/2 c. pine nuts or sunflower seed

8 oz. dry linguine

4 lg. eggs

1/2 c. grated Parmesan cheese

1/3 c. whipping cream

1/4 c. chopped parsley

1/4 c. chopped fresh basil leaves

3 cloves garlic, minced or pressed

1 1/2 c. diced cooked chicken

1 to 2 tbsp. butter or margarine

Method

In a 10 to 12 inch frying pan, cook bacon and pine nuts over medium heat until golden (bacon takes about 7 minutes, pine nuts 5 minutes, sunflower seeds 3 minutes).

In a 4 to 6 quart pan, cook linguine in 3 quarts of boiling water, uncovered, until tender to bite, about 8 minutes.

Drain.

Meanwhile, with a slotted spoon, put bacon and nuts in a bowl.

Add eggs, cheese, cream, parsley, basil, garlic and chicken; beat until well mixed.

Add enough butter to drippings to make 1/4 cup; heat to melt.

Add hot linguine to frying pan, then add the egg mixture.

Stir over medium heat just until eggs begin to set.

Serves 4 persons.

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