1. Let eggs, butter or margarine and cream stand at room temperature for 2-3 hours.

2. Beat together the eggs and cream just until blended.

3. Add pasta to a large amount of boiling, salted water. Cook 10-12 minutes or until tender but firm. Drain well.

4. Heat an ovenproof serving dish in a 250 degree oven.

5. Turn pasta into heated serving dish. Toss pasta with butter and pepperoni.

6. Pour egg mixture over and toss until pasta is well coated.

7. Add cheese and parsley. Toss to mix.

8. Serve immediately.