Greg's Fettuccine Shrimp Delight...
Source:  Greg Mixson (modified from a couple of Better Homes & Gardens recipes)

6 slices bacon 
6 ounces dried fettuccine or linguine 
1 beaten egg
1 cup half-and-half, light cream, or milk
2 T margarine or butter
1/2 cup grated Parmesan or Romano cheese 
1/4 cup snipped fresh parsley 
cooked shrimp for 6 (about 2 pounds) (prepared as you desire)
coarsely ground pepper 

1. Cook bacon till crisp.  Drain on paper towels. Crumble or finely chop.
2. Cook fettuccine for 8 to 10 minutes or till tender but still firm. Drain well.
3. Meanwhile, for sauce, in a small saucepan combine egg, half-and-half, and 
margarine/butter.  Cook and stir over medium heat until sauce just coats a metal 
spoon (about 6 minutes). Add the bacon.
Immediately pour sauce over fettuccine; toss gently to coat.
This is where Greg adds the pre-cooked shrimp to the recipe.
4. Add Parmesan cheese and parsley; toss gently to mix.  Season with pepper to taste.
Serve immediately.
Makes 6 servings.   (A good side dish if you do not include the shrimp.)