4 eggs
1/4 c. butter
1/4 c. cream
1 lb. fettuccine (or spaghetti)
2 (3 1/2 oz.) pkgs. sliced pepperoni, cut in strips
1 c. grated Parmesan cheese
Parsley & pepper to taste

Eggs, butter and cream must be at room temperature. Beat together eggs and cream until blended. Cook pasta 10 to 12 minutes in boiling salted water. Drain well. Turn pasta into a preheated (250 degree) ovenproof serving dish. Toss pasta with butter and pepperoni. Pour egg mixture over and toss. Add cheese and parsley, toss to mix. Serve immediately.