1/4 lb. bacon
1 (12 oz.) box fettucini
1/4 c. butter, softened
1/2 c. whipping cream, room temp.
1/2 c. grated Parmesan cheese
2 eggs, slightly beaten
2 tbsp. snipped parsley
5-6 slices bacon, fried crisp

Saute bacon until crisp; drain well and crumble. Cook fettucini. Drain well and place in warm serving dish large enough for tossing. Add crumbled bacon, butter, whipping cream, grated cheese, eggs and snipped parsley; toss until fettucini is well coated. Serve.