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

Eggs, butter, and cream must be room temperature. Beat together eggs and cream until blended. Cook pasta 10-12 minutes in boiling, salted water. Drain well. Turn pasta into a preheated 250 degree oven-proof serving dish. Toss pasta with butter and pepperoni. Pour egg mixture over and toss. Add cheese and parsley; toss to mix. Makes 4-5 servings.