1/2 lb. bacon, cut up
4 eggs, room temperature
1/4 c. heavy cream, room temperature
1 c. fresh grated Parmesan cheese
16 oz. fettucini or linguini (fresh or dried)
1/4 c. butter
1/4 c. fresh parsley, chopped fine

In a skillet, cook bacon until crisp. Remove and drain on paper towels. Meanwhile, in a medium mixing bowl, beat together eggs and cream just until blended. Stir in cheese; set aside. In a large pot, cook pasta according to directions. Drain and immediately return to hot pan. Toss pasta with butter until melted. Add bacon and cheese mixture. Toss gently until well mixed. Sprinkle with parsley and pepper. Yield: 6 servings.