FETTUCCINE A LA CARBONARA

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4 eggs
12 oz. fettuccine/linguine or
other pasta
1/2 lb. bacon, sliced
1/4 c. whipping cream
1/8 tsp. pepper
1 c. grated Parmesan cheese or
Romano cheese (4 oz.)
1/4 c. snipped fresh parsley
or 1 Tbsp. dried parsley
flakes
1/4 c. butter or margarine,
cut up

Place unbroken eggs in a bowl of warm water. Set aside.
Meanwhile, cook pasta according to package directions. Drain.
In skillet cook bacon until crisp. Remove, drain on paper
toweling. Crumble, set aside. Beat together eggs, whipping
cream and pepper just until combined. Toss hot cooked pasta
with butter or margarine. Pour egg mixture over and toss until
pasta is well coated. Add bacon, cheese and parsley; toss to
mix. Serve immediately. Makes 8 servings.

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