1/2 lb. sliced bacon, cooked and crumbled
4 eggs, room temperature
1/4 c. whipping cream, room temperature
1 c. grated Parmesan cheese
16 oz. fettuccine
1/4 c. butter, sliced and at room temperature

Cook bacon until crisp. Remove and drain. In medium bowl, beat together eggs and cream. Stir in cheese. Set aside. Cook pasta as directed. Drain. Toss pasta with butter until melted. Add bacon and cheese mixture. Toss gently until well mixed. Easy.