1/2 lb. bacon
1 pkg. (12 oz.) fettucini noodles
1/4 c. butter, softened
1/2 c. whipping cream, room temperature
1/2 c. Parmesan cheese
2 eggs, slightly beaten
2 tbsp. parsley flakes

Saute bacon until crisp; drain and crumble. Cook fettucini according to package directions. Drain well and place in serving dish large enough for tossing. Toss with remaining ingredients until well coated. Serve.