4 eggs
1/4 c. butter
1/4 c. cream
1 lb. fettucini or spaghetti
2 (3 1/2 oz.) pkg. sliced pepperoni, cut in thin strips
1 c. Parmesan cheese
1/4 c. snipped fresh parsley
Pepper to taste

Egg, butter and cream must be room temperature. Beat together eggs and cream until blended. Cook pasta 10 to 12 minutes in boiling, salted water. Drain well. Turn pasta back into pot it was cooked in. Toss pasta with butter and pepperoni. Pour egg mixture over and toss. Add cheese and parsley; toss to mix. Makes 4 to 5 servings.