Prep Time::15 mins
Cook Time::20 mins
Total Time::35 mins
Servings::8
Ingredients
½ pound bacon, cut into small pieces
4 large eggs, at room temperature
¼ cup heavy cream, at room temperature
1 cup grated Parmesan cheese
16 ounces dry fettuccine pasta
¼ cup butter, softened
¼ cup chopped parsley
ground black pepper to taste
Directions
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.
Beat together eggs and cream in a medium bowl until just blended. Stir in Parmesan cheese and set aside.
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.
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.