4 eggs
1/4 c. butter
1/4 c. whipping cream
1/2 lb. bacon, cut up
1 lb. fettuccine or spaghetti
1 c. grated Parmesan or Romano
1/4 c. snipped parsley
Pepper

Let eggs, butter and cream stand at room temperature for 2-3 hours. Cook bacon until brown, let drain. Heat ovenproof serving dish in a 250 degree oven. Meanwhile, beat together eggs and cream must until combined. Add pasta to a large amount of boiling, salted water. Cook 10-12 minutes or until tender, but firm. Drain well.

Turn hot pasta into the heated serving dish; toss 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 immediately. Makes 12 side dish servings.