1 lb. linguini
1/2 lb. bacon, diced and sauteed in olive oil and minced garlic to taste
1 can artichoke hearts, rinsed, drained, and quartered; optional
3-4 eggs
8 oz. heavy cream or half and half
1 to 1 1/2 c. Romano/Parmesan cheese
Black olives, halved; optional
Pimentos, drained; optional
1/4 c. white wine

Saute bacon, reserving drippings and set aside. Mix eggs, cream, cheese, and freshly ground pepper to taste. Cook pasta; drain. Reheat bacon with wine. Toss pasta, bacon, egg mixture and optional ingredients. Serve at once. Serves 4.