Linguine Al La Carbonara

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.