4 eggs
1/4 cup whipping cream
1/4 cup margarine
1/2 pound bacon, cut up
12 ounces linguine
1 cup (4 oz) parmesan cheese
1/4 cup parsley
fresh ground black pepper
Let eggs, cream and butter stand at room temperature 2-3 hrs. Cook bacon til brown and crisp. Drain. Beat eggs and cream until blended. Toss cooked pasta with margarine. Pour eggs and cream over pasta and toss. Add bacon, cheese, parsley and epper. Serve immediately.
NOTE: I use eggbeaters in this recipe – rather than tempting fate by using raw eggs.