4 eggs
1/4 c. whipping cream
1/4 c. butter
1/2 lb. bacon, cut-up
1 c. cheese (Parmesan or Romano), grated (4 oz.)
1/4 c. parsley, snipped
Freshly ground pepper
12 oz. hot cooked spaghetti, linguine, fettuccine or other pasta

Let eggs, cream and butter stand at room temperature for 2 to 3 hours. In skillet, cook bacon until brown. Remove and drain on paper toweling. Beat together eggs and cream just until blended. Toss pasta with butter. Pour egg mixture over and toss until pasta is well coated. Add bacon, Parmesan or Romano cheese and parsley; toss to mix. Season to taste with pepper. Serve immediately. Makes 4 main dish or 8 side dish servings.

Chris prefers linguini for this dish.