4 eggs
1/4 cup butter or margarine
1/4 cup cream
1 lb fettuccine or spaghetti
1 large package sliced turkey pepperoni
1 cup Parmesan cheese, grated
1/4 cup snipped fresh parsley
Let eggs, butter or margarine, and cream stand at room temperature for 2-3 hours. Beat together eggs and cream just until blended. Add pasta to a large amount of boiling, salted water. Cook 10-12 minutes or until tender, but firm. Drain well. Heat an ovenproof serving dish in a 250 degree oven. Turn pasta into heated serving dish. Toss with butter mixture and pepperoni. Add cheese and parsley; toss to mix.
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