Fettuccine Carbonara

This recipe comes from the Alice Bay Cookbook.  For a time growing up, it was one of my family's favorite recipes.  Sometimes we would steam summer squash, zucchini and carrots and add them to the mix.

1/4 lb. bacon
1 egg
3/4 cup Parmesan cheese
1 cup heavy cream
1/4 cup butter, cut into pieces
2 garlic cloves, pressed
2 T chopped parsley
1 tsp salt
1/4 tsp ground pepper
1 lb. fettuccine

Fry bacon until crisp, crumble, and set aside, keeping warm.  Beat the egg and add the Parmesan cheese, cream, butter garlic, parsley, and salt and pepper.  Cook the pasta al dente, drain, and toss immediately with egg and cheese mixture.  Sprinkle with crisp bacon and fresh parsley.  Serve on warm plates.  4 portions.