4 eggs
1/4 c. heavy cream
4 tbsp. butter
12 oz. spaghetti, cooked and drained
1/4 c. chopped parsley
1/2 lb. bacon, crispy cooked and crumbled
1 c. grated Parmesan or Romano cheese
Pepper

Have eggs, cream and butter at room temperature. Beat eggs and cream together. Toss spaghetti with butter. Add parsley, egg mixture, bacon and grated cheese; toss well. Sprinkle with pepper to taste.