4 tbsp. butter
4 eggs (med.)
1/4 c. whip cream
8 oz. bacon
1 lb. fettucini
1 c. Parmesan cheese
Pepper
1/4 c. fresh parsley
1/2 c. petite peas, thawed at room temperature

Let butter, eggs and cream stand at room temperature for 2-3 hours. Cook bacon in skillet until brown and coarsely crumble.

Heat serving dish in oven at 250 degrees. Cook fettucini (I recommend fresh pasta as opposed to boxed). Beat together eggs and cream. Toss fettucini with butter. Add sauce, peas and bacon and toss. Serves 4.