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Ingredients One per line	1/2 pound bacon cut into small pieces, or any deli meat you have 4 eggs, room temperature 1/4 cup heavy cream at room temperature 1 cup grated Parmesan cheese 16 ounces dry fettuccine pasta 1/4 cup butter, softened 1/4 cup chopped fresh parsley or 1 T dried parsley ground black pepper to taste
Directions One per line	Cook bacon until crisp, drain on paper towels. I skipped the bacon and cut up some deli sliced ham I already had. In medium bowl beat together eggs and cream just until blended. Stir in cheese and set aside. Cook pasta according to package directions. Drain and return to pan, turn on heat to medium. Toss with butter until it is melted. Add bacon and cheese mixture and toss gently until mixed. Cook and continually stir until pasta is more clumpy from the eggs being cooked. Remove from heat and add parsley and pepper.
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