½ pound bacon, cut into small pieces
4 eggs, room temp
¼ cup heavy whipping cream at room temp.
1 cup grated Parmesan
16 oz. dry fettuccine
¼ cup butter, softened
¼ cup chopped parsley
ground black pepper to taste
No nutrition information available
1. Cook bacon until crisp, drain on paper towels.
2. In medium bowl, beat together eggs and cream until blended. Stir in cheese, set aside.
3. Cook pasta according to package directions. Drain and return to pan. Toss with butter until it's melted. Add bacon and cheese mixture and toss gently until mixed.
4. Top with parsley and pepper