Fettuccine Alla Romana

1/2 lb Butter, softened

1 Egg yolk

1/4 c Heavy cream

1/2 c Freshly grated parmesan

Cheese 1 tb Salt

1 lb Fresh fettuccine

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. Enjoy! - Jeff Duke