1/4 lb. bacon
1/4 c. whipping cream
4 beaten eggs
1 lb. fettucini, cooked
1/4 c. butter, melted
1 c. grated Parmesan cheese
1/4 c. snipped parsley

Heat ovenproof serving dish in 250 degree oven. In skillet, cook bacon until crisp. Drain; crumble. Heat cream until just warm. Remove from heat; beat in eggs. Toss pasta with butter. Pour egg mixture on top. Toss until well coated. Add bacon, cheese, and parsley; toss to mix. Sprinkle with pepper. Serves 6.

NOTE: Can add 1 cup cooked julienne-style buttered carrots.