1/2 lb. sliced bacon, cut up
4 eggs at room temperature
1/4 c. whipping cream at room temperature
1 c. grated fresh Parmesan cheese (4 oz.)
16 oz. fettuccine
1/4 c. butter, cut up and at room temperature
1/4 c. snipped parsley
Fresh ground pepper (optional)

1. Cook bacon until crisp and drain paper towels. (Can be microwaved.)

2. In a medium mixing bowl beat together eggs and cream just until blended. Stir in cheese and set aside.

3. Cook pasta according to package directions. Drain and immediately return to hot pot and toss with butter until melted. Add bacon and cheese mixture. Toss gently until well mixed. Transfer to a warm serving dish. Sprinkle with parsley and pepper.

Serve immediately. Makes 6 servings.