1/2 lb butter, softened
1 egg yolk
1/4 cup heavy cream
1/2 cup freshly grated parmesan
1 tablespoon salt
1 lb fresh fettuccine
1 salt and pepper
Beat butter until light & fluffy.
Slowly add the egg yolk & cream, beating constantly.
Add grated cheese, a few tablespoons at a time, beating after each addition.
In a large pan, bring approximately 8 quarts of water to boil; add salt & very gently drop in the Fettuccine.
Stir with a wooden spoon for a few moments to separate the noodles, & cook for about 7 minutes, or until tender. The pasta should be al dente.
Drain the fettuccine into a colander and place in a large heated serving bowl.
Add the creamed butter & cheese immediately; toss very gently & season generously with salt & pepper.
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