4 eggs
1/4 c. whipping cream
1/4 c. butter
1/2 lb. bacon, cut up
12 oz. hot, cooked liguine, or other pasta
1 c. grated Parmesan or Romano cheese
1/4 c. parsley
Pepper

Let eggs, cream and butter stand at room temperature for 2 to 3 hours. Fry bacon and drain on paper towels. Beat together eggs and cream just until blended. Toss hot pasta with butter. Pour egg mixture over pasta and toss until well coated. Add bacon, grated cheese and parsley, toss to mix. Season to taste with pepper. Serve immediately. Makes 4 main dish servings or 8 side dish servings.