Gluten Free Chicken Carbonara

Slice bacon into ½ inch strips. Saute in a large skillet until crispy. Set aside on a plate. Drain most of grease. Leave about 1 T oil. Toss cubed chicken into skillet for about 10 minutes until cooked through. Add garlic, mushrooms and tomatoes & sauté briefly. Return bacon to pan. While preparing the bacon and chicken boil spaghetti for about 10 minutes, until al dente. After draining spaghetti return it to the pan & over low heat toss the chicken & bacon mixture with drippings into spaghetti. Push spaghetti to the sides and break eggs into the middle of the pan. Quickly scramble the eggs and stir into spaghetti. Toss in grated cheese. Pour in ½ cup whipping cream or half and half. Mix. As the cream is absorbed add more. Add pepper & nutmeg and garnish with minced parsley. Sprinkle with parmesan cheese.