4 eggs
1/4 c. butter
1/4 c. whipped cream
1/2 lb. bacon, cut up
1 lb. fettuccine or spaghetti
1 c. grated Parmesan or Romano cheese
1/4 c. snipped parsley
Pepper

Let eggs, butter and cream stand at room temperature for 2 to 3 hours. In a skillet, cook bacon until brown. Remove bacon and drain on paper toweling.

Heat an ovenproof serving dish in a 300 degree oven. Meanwhile, beat together eggs and cream just until combined. Add pasta to a large amount of boiling salted water. Cook 10 to 12 minutes or until tender but not firm; drain well.

Turn hot pasta into the heated serving dish; toss pasta with butter. Pour egg mixture over and toss until pasta is well coated. Add bacon, cheese and parsley; toss to mix. Season to taste with pepper.

Serves 12 side-dishes.