Pasta Carbonara

1/4 c. heavy or whipping cream

4 eggs

1/2 lb. bacon, diced

1 green pepper, seeded & diced

1 lb. fettucini or linguini

1/4 cup chopped fresh parsley

Salt

1/4 c. butter

Parmesan-Romano cheese, grated

Grated pepper

Sprinkle of salt

Set cream and eggs out of refrigerator to room temperature.

In a skillet, fry diced bacon until crisp. Remove bacon and drain on paper toweling. Reserve 2 tablespoons of bacon fat in skillet. Saute diced green pepper in reserved bacon fat in skillet.

In a large pot of water add:

1 tbsp. salt

1 tsp. olive oil

Bring water to a boil and cook fettucini or linquini according to package directions.

Mix together heavy cream with eggs and melted butter. Add 2 tablespoons finely chopped parsley (save remainder for sprinkling with cheese).

Add heavy or whipping cream (unwhipped) to pan and heat over low heat very briefly. Turn pasta into a heated serving casserole and stir with butter until butter has melted. Stir in egg/cream mixture, and serve with a sprinkling of cheese and chopped fresh parsley.