8 slices bacon, cut in 1/4 inch strips
3 eggs
1/2 c. grated Parmesan
1/4 tsp. salt
1/8 tsp. cayenne
1 c. half & half, scalded
2 tbsp. butter
1 lb. fettuccine, cooked & drained

Fry bacon until crisp. Drain. Reserve 1 tablespoon fat. Beat eggs, Parmesan, salt, cayenne, half & half; set aside.

In kettle (used for cooking pasta) heat butter and bacon fat, add pasta and egg mixture. Toss gently and heat. Sprinkle with bacon and serve. Serves 4.