INGREDIENTS 12 oz. TENDERONI Fettuccine, uncooked 3/4 cup grated Parmesan cheese 1 cup light cream 4 slices bacon, cooked and crumbled 1 hard-cooked egg, finely grated 2 tablespoons chopped fresh parsley Salt and ground black pepper to taste INSTRUCTIONS Cook pasta according to package directions; drain. Meanwhile, in medium saucepan over medium heat, melt butter; whisk in Parmesan cheese. Add cream; heat just until it boils and thickens. Stir bacon, egg, and parsley into sauce; season to taste with salt and ground black pepper. Toss hot pasta and sauce
