1 lb. bacon
1 lb. hot fettucini, slightly under cooked & drained
4 tbsp. butter, slivered
3 c. heavy cream
1 c. grated Parmesan cheese
Pepper
4 egg yolks

Cut bacon into 1" pieces and fry in large skillet until firm, but not crisp. Pour off all but 3 tablespoons of grease.

Add fettucini and butter bits to skillet. Toss until butter begins to melt. Add about 2 1/2 cups of cream and toss again when cream begins to bubble. Add cheese and stir to distribute evenly. Continue tossing until sauce begins to thicken. Add generous grind of pepper. Beat egg yolks with remaining cream and pour into skillet. Toss to coat evenly. Remove from heat and serve immediately. A wonderful appetizer or entree. Serves 8.