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
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