Ingredients

4 eggs

1/4 c. butter or margarine

1/4 c. whipped cream

1/2 lb. bacon, cut up

1 lb. fettuccine or spaghetti

1 c. grated Parmesan or Romano cheese

1/4 c. snipped parsley

Pepper

Method

Let eggs, butter or margarine and cream stand at room temperature for 2 to 3 hours.

In a skillet, cook bacon until brown.

Remove bacon and drain on paper toweling.

Heat an ovenproof serving dish in a 300 degree oven.

Meanwhile, beat together eggs and cream just until combined.

Add pasta to a large amount of boiling salted water.

Cook 10 to 12 minutes or until tender but not firm; drain well.

Turn hot pasta into the heated serving dish; toss pasta with butter.

Pour egg mixture over and toss until pasta is well coated.

Add bacon, cheese and parsley; toss to mix.

Season to taste with pepper.

Serves 12 side-dishes.

Martin Morrison

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