Pasta Carbonara

1/2 lb. prosciutto, bacon, or ham cut into small pieces
4 eggs, room temperature
1/4 cup heavy cream at room temperature
1 cup grated Parmesan cheese
16 oz. dry spaghetti or fettuccine pasta
1/4 cup chopped parsley
ground black pepper to taste

Cook ham/bacon until crisp. Drain on paper towels. In medium bowl, beat together eggs and cream just until blended. Stir in cheese and set aside. Cook pasta according to package directions. Drain and return to pan. Toss with bacon and cheese mixture and toss gently until mixed.