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 or linguine
1/4 c. butter cut up and at room temperature
Fresh ground pepper, optional

In a skillet cook bacon until crisp. Remove and drain on paper towels.

Meanwhile, in a medium mixing bowl beat together eggs and cream just until blended. Stir in cheese; set aside.

In large kettle or Dutch oven cook pasta according to package directions. Drain and immediately return to hot kettle or Dutch oven. Toss pasta 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 main dish servings.