What's-in-the-pantry Spaghetti alla Carbonara

Too long ago now, my Italian professor told us in class that this was a popular dish for the men to take down into the mines and that the black pepper, today, represents the coal flakes that fell into the pasta.  I ordered this dish in Rome.  It's so rich and good.  But I had to modify this recipe, so it wasn't the same although it still proved to be a great Sunday lunch.

6 slices [turkey] bacon (Prosciutto is often used)
{5 slices were sufficient}
6 oz dried fettuccine or linguine {or spaghetti, hehe}
1 beaten egg
1 cup half-and-half, light cream, or milk
2 T butter or margarine
1/2 cup grated Parmesan or Romano cheese {oops, we had to use good ol' cheddar}
1/4 cup snipped fresh parsley
coarsely ground black pepper

Cook bacon until crisp and set aside.  Boil water and cook pasta according to package directions.  To make the sauce, combine egg, milk and butter into a small saucepan.  {I decided to add the cheese in the sauce.}  Cook and stir until the mixture coats the spoon.  Do not boil.  This should take about six minutes.  Combine the pasta and sauce together.  Top with bacon, Parmesan cheese and parsley.  Gently stir again.  Season with grounded black pepper.

{recipe from Better Homes and Garden Cookbook. 12th ed. Des Moines, IA: Better Homes and Gardens Books, 2002. 396.}