Let eggs, butter and cream stand at room temperature for 2 to 3 hours. In a skillet, cook bacon until brown. Remove bacon and drain on paper toweling.
Heat an ovenproof serving dish in a 300 degree oven. Meanwhile, beat together eggs and cream just until combined. Add pasta to a large amount of boiling salted water. Cook 10 to 12 minutes or until tender but not firm; drain well.
Turn hot pasta into the heated serving dish; toss pasta with butter. Pour egg mixture over and toss until pasta is well coated. Add bacon, cheese and parsley; toss to mix. Season to taste with pepper.
Serves 12 side-dishes.
