1 lb. fettucini noodles, cooked
1/2 lb. Canadian bacon, cut in julienne strips
9 tbsp. real butter
3 egg yolks
2/3 c. whipping cream
1 tbsp. dry vermouth
1 c. grated Parmesan cheese
Salt and pepper to taste

Drain pasta, toss with 1 tablespoon butter; set aside. Saute bacon in 1 tablespoon butter until lightly browned; set aside. Beat egg yolks and cream together; set aside. Add remaining butter to skillet with vermouth; place over medium heat for 3 minutes to reduce liquid. Add noodles to skillet mixture and toss for 2 minutes to heat through. Remove from heat; stir in egg mixture quickly to prevent eggs from hardening (consistency should be creamy). Season with 1/2 cup Parmesan cheese, tossing to blend. Serve on a heated platter or in a shallow bowl and garnish with julienne bacon. Sprinkle with remaining 1/2 cup Parmesan cheese. Serves 6.