Heat an empty 9x12 baking dish or serving dish (I prefer Pyrex for this, you can see under it to make sure the ingredients are mixed) in an oven at 250º F.
Fry the bacon until well done, crumble into a medium to large bowl
Reserve the fat for later use if you'd like.
Either by hand or with a food processor, finely mince the black olives and combine with the bacon.
In a medium skillet, brown the sausage over medium heat until cooked through.
Combine the bacon/olive mixture and set aside.
Beat the eggs and cream together until well combined but not frothy.
Meanwhile, boil the fettucini in about 6 quarts off boiling water, 6 minutes for fresh fettucini, about 12 for dried (a little less if you like al dente)
remove the baking dish from the oven.
The next step sort of has to be done quickly: dump the pasta into the baking dish and toss immediately with the butter.
Pour the egg and cream mixture over the pasta to coat, enjoying the sizzling sound you hear.
Add the sausage/olive/bacon mixture and parsley, and toss to combine.
Add the Parmesan cheese and toss again to combine. Serve immediately. This pasta will keep well in the fridge for about 3-4 days