Fettucine Florentine

1/2 c. butter
1 lb. fresh spinach or 1 (10 oz.) pkg. frozen spinach, cooked and chopped
3/4 lb. bacon, cooked crisp, drained and crumbled
1/4 lb. prosciutto or smoked ham, chopped (optional)
2 eggs, beaten
1/2 to 3/4 C. freshly-grated Parmesan cheese
1 1/2 to 2 c. heavy cream
1 lb. fettuccine, cooked al dente
Salt, if needed
Pepper, if needed

Melt butter in large pot. Add spinach, bacon and prosciutto or ham; mix well and heat. Meanwhile, combine eggs, cheese and cream in small bowl. When spinach-bacon mixture is hot, add fettuccine and mix thoroughly to coat all strands. Add egg mixture and heat, stirring constantly, until slightly thickened. [Turn the heat off at this point so the eggs do not scramble.] Do not boil. Adjust seasoning, if necessary. Add additional cream if mixture is too dry. Serve immediately.