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1
Heat an empty 9 x 12 baking dish or serving dish (I prefer pyrex for this, you can see under it to make sure the ingredients are mixed) in an oven at 250 F.
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2
Fry the bacon until well done, crumble into a medium to large bowl.
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3
Reserve the fat for later use if you'd like.
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4
Either by hand or with a food processor, finely mince the black olives and combine with the bacon.
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5
In a medium skillet, brown the sausage over medium heat until cooked through.
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6
Combine with the bacon/olive mixture and set aside.
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7
Beat the eggs and cream together until well combined but not frothy.
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8
Meanwhile, boil the fettucini in about 6 quarts of boiling water, 6 minutes for fresh fettucini, about 12 for dried (a little less if you like al dente).
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9
Drain well.
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10
Remove the baking dish from the oven.
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11
The next step sort of has to be done quickly: Dump the pasta into the baking dish and toss immediately with the butter.
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12
Pour the egg and cream mixture over the pasta and toss to coat, enjoying the sizzling sound you hear.
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13
Add the sausage/olive/bacon mixture and parsley, and toss to combine.
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14
Add the parmesan cheese and toss again to combine.
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15
Serve immediately.
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16
This pasta keeps well in the fridge for about 3-4 days.
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17
This is a good thing, because as everyone knows, the thing about Italian food is, you eat it and you're hungry again 20 days later.
