Gophie- I wonder if this is what you were going for? This recipe should be followed by a long nap. And keep the cardiologist on speed dial.
[table border="0" cellpadding="0" cellspacing="0" width="99%"] [tbody][tr][td style="border-top: 1px solid rgb(238, 238, 206); border-left: 1px solid rgb(238, 238, 206); border-right: 2px solid rgb(221, 221, 157); color: rgb(140, 170, 158); font-size: 18px; padding-left: 10px; padding-right: 10px;" align="left" bgcolor="#ffffcc" nowrap="nowrap"]PASTA WITH CARBONARA SAUCE[/td][td style="border-bottom: 1px solid rgb(238, 238, 206);"] [/td][/tr][tr][td style="border-left: 1px solid rgb(238, 238, 206); border-right: 2px solid rgb(221, 221, 157); border-bottom: 2px solid rgb(221, 221, 157); padding: 20px;" colspan="2" bgcolor="#ffffcc"][!----][!--PASTA WITH CARBONARA SAUCE--][div style="padding-left: 20px; color: BLACK;"]4 eggs
1/4 c. butter
1/4 c. cream
1 lb. fettuccine (or spaghetti)
2 (3 1/2 oz.) pkgs. sliced pepperoni, cut in strips
1 c. grated Parmesan cheese
Parsley & pepper to taste[/div][div style="color: rgb(119, 34, 34);"]Eggs, butter and cream must be at room temperature. Beat together eggs and cream until blended. Cook pasta 10 to 12 minutes in boiling salted water. Drain well. Turn pasta into a preheated (250 degree) ovenproof serving dish. Toss pasta with butter and pepperoni. Pour egg mixture over and toss. Add cheese and parsley, toss to mix. Serve immediately.[/div][/td][/tr][/tbody] [/table]