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

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.