4 eggs
1/4 c. butter
1/4 c. cream
1 lb. fettucini or spaghetti
2 (3 1/2 oz.) sliced pepperoni
1 c. Parmesan cheese
1/4 c. snipped fresh parsley
Pepper to taste

Eggs, butter and cream at room temperature. Beat eggs and cream together. Cook pasta and drain. Turn pasta into preheated ovenproof serving dish. Toss pasta with butter and pepperoni. Pour egg mixture over and toss. Add cheese and parsley. Toss to mix.