|1||tbsp||MAGNOLIA GOLD BUTTER UNSALTED|
|4||pc||PUREFOODS TJ CHICKEN HOTDOG, sliced half inch diagonally|
|3||pc||MAGNOLIA BROWN EGGS, beaten|
|1||cup||grated Parmesan cheese (optional)|
|1/2||cup||grated MAGNOLIA QUICKMELT CHEESE|
|400||grams||spaghetti, cooked according to package directions and kept hot enough (reserve some warm pasta water)|
|1/4||tsp||iodized fine salt|
1. Heat butter in a large saute pan over medium heat. Add the hotdogs and saute for about 2-3 minutes.
2. Add garlic and cook another minute. Remove pan from heat.
3. Mix eggs and half of Parmesan and quickmelt cheese. Add to pan together with pasta and toss together quickly. Add some pasta water to keep pasta from drying out. Season with salt and pepper. Serve at once and sprinkle on top with remaining Parmesan and quickmelt cheese.
The temperature of the pasta kept hot enough will sufficiently heat the eggs to create a creamy sauce.
It is important to toss quickly to avoid eggs from curdling.
Garnish wiht chopped parsley for color.
Makes 6 servings.