Ingredients

• 0.5 pounds bacon , cut into small pieces
• 4 large eggs , at room temperature
• 0.25 cups heavy cream , at room temperature
• 1 cup grated Parmesan cheese
• 16 ounces dry fettuccine pasta
• 0.25 cups butter , softened
• 0.25 cups chopped parsley
• ground black pepper to taste

Instructions

1. 1 Cook and stir bacon in a large skillet over medium-high heat until evenly browned and crisp, about 10 minutes. Drain on a paper towel-lined plate and set aside.
2. 2 Beat together eggs and cream in a medium bowl until just blended. Stir in Parmesan cheese and set aside.
3. 3 Fill a large pot with lightly salted water and bring to a rolling boil. Cook pasta in boiling water until tender yet firm to the bite, about 8 minutes. Drain and return pasta to the pot.
4. 4 Add softened butter to the pot and toss with pasta until butter is melted. Add bacon and egg-cheese mixture. Stir until the heat of pasta cooks eggs, then garnish with parsley and black pepper to serve.

Nutrition per serving