Cook pasta. Drain, rinse, cover and set aside. In a large skillet over medium-high heat melt butter and saut bacon and onion until onions become transparent. Add shrimp and cook for 3 to 4 minutes or until shrimp have turned pink (turning once). Season with pepper. In a bowl whisk whipping cream with eggs until blended. Add noodles to the skillet. Add egg and cream mixture. Then add Romano cheese. Toss the noodles with the sauce and turn down the heat. Keep cooking until the sauce slightly thickens. Remove from heat. Divide into serving bowls and garnish with fresh parsley.