¼ cup butter
1 lb fettucini
4 eggs
1 cup grated parmesan cheese
¼ cup whip cream
¼ cup dried parsley
8 oz bacon
Pepper

Let butter, eggs and cream stand at room temperature 2-3 hours. Cook bacon until brown and crisp and crumble. Drain. Heat serving dish in oven at 250 about 10 minutes. At the same time cook fettucini in water for 15 minutes. Beat the eggs and cream just until blended. When pasta is tender but just slightly firm, drain in colander. Toss pasta and butter in heated serving dish. Then pour egg mixture over and toss until pasta is well coated. Add bacon, cheese and parsley. Mix and serve.