1/2 lb. bacon
4 beaten eggs
1/4 c. butter, melted
1/4 c. whipping cream
1 lb. fettucini, cooked
1 c. Parmesan cheese
1/4 c. snipped parsley

Heat oven proof serving dish in 250 degree oven. In skillet cook bacon until crisp. Drain and crumble. Heat cream until just warm. Remove from heat, beat in eggs. Toss pasta with butter. Pour egg mixture atop, toss until well coated. Add bacon, cheese and parsley; toss to mix. Sprinkle with pepper. Serves 6.