1 lb. bacon, cooked until crisp, drained and crumbled
3 eggs, beaten
1/4 c. butter
1/4 c. snipped, fresh parsley
1 c. heavy cream
1 lb. fettuccine noodles, cooked al dente, drained
1 c. Parmesan cheese, shredded
2 chicken breasts, cooked and chopped (I used a Costco rotisserie chicken - as always)
6-8 mini bella mushrooms, chopped and sauteed in butter (optional) (Allyn)
Heat an oven-safe serving dish at 250 degrees while you're cooking.
Heat cream in a small saucepan until just warm. Remove from heat and add beaten eggs. Whisk together until smooth.
Take the serving dish out of the oven and put the butter in it. When the butter has melted, add the drained pasta and toss. Pour egg-cream mixture over buttered pasta and toss until it's well coated. Add bacon, chicken, mushrooms, and Parmesan cheese, then toss together. Sprinkle with fresh parsley and pepper. Serve immediately. (I used a coated cast iron braising pan with a nice tight lid. The pasta stayed warm and saucy. It was surprisingly good when warmed up for lunch the next day, too. I've had bad luck with alfredo making it as leftovers.)