Let stand at room temperature for a few hours before preparing:

1/4 c. butter
4 eggs
1/4 c. heavy cream
8 oz. bacon bits
1 lb. fettucini
1 c. grated Parmesan
1/4 c. snipped parsley

Beat eggs and cream until barely mixed. Cook fettucini, drain. Put in warm bowl. Toss hot fettucini with softened butter. Add in egg-cream mixture. Toss thoroughly. Add remaining ingredients. Suggestion: Have extra Parmesan on hand. Optional Ingredients: Sauteed mushrooms.