- 1 pound [454 g] boiled fettucini, drained
- 3 tablespoons [45 g] butter
- 2 egg yolks, beaten
- 1/2 cup [125 mL] heavy cream [35%]
- 1/4 cup [60 g] freshly shredded Parmesan cheese
- Salt and pepper, to taste
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- Transfer hot drained pasta noodles back into casserole; add butter.
- Heat over low heat, stirring until butter is melted.
- Mix in beaten egg yolks, cream and shredded Parmesan cheese; salt and pepper.
- Reheat without boiling, stirring.
- Serve immediately.
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