4 eggs
1/2 c. butter
1/2 c. heavy cream
1 lb. Fettucini noodles
1 c. parmesan cheese
8 oz. cooked ham chopped
2 tbsp. parsley
Pepper

Allow eggs, butter and cream to stand at room temperature for 1 hour. Cook fettucini in 5 quart boiling salted water until just tender; drain well. While noodles are cooking, combine eggs and cream, beating until well blended. Spoon noodles into a serving dish, add butter and toss lightly. Add cream mixture and toss until pasta is well coated. Add parmesan cheese ham, parsley and pepper to taste. Toss lightly and serve immediately. Serve 6.