4 eggs
1/4 c. whipped cream
1/4 c. butter
1/2 lb. bacon, cut up
12 oz. hot cooked linguine or other pasta
1 c. grated Parmesan cheese
1/4 c. parsley
pepper to taste

Let eggs, cream and butter stand at room temperature for 2 to 3 hours. In skillet, cook bacon until brown. Remove and drain on paper towel. Beat together eggs and cream just until blended. Toss hot pasta with butter. Pour egg mixture over and toss until pasta is well coated. Add bacon, cheese and parsley. Toss to mix. Season to taste with pepper. Serve at once.

Serves 4. The heat from the pasta cooks the eggs.