4 eggs
1/4 c. whipping cream
1/4 c. butter
1 lb. bacon
1 c. Parmesan cheese
1/4 c. chopped parsley
12 oz. hot cooked linguine

Let eggs, cream and butter stand at room temperature for 2 to 3 hours. Cook and crumble bacon. Beat together cream and eggs. Cook linguine and drain. Add butter and toss to cover. Pour egg mixture over and toss until pasta is coated. Add bacon, Parmesan cheese and parsley. Toss and serve immediately. 4 to 5 servings.