1 box (12 oz.) fettucini noodles
3 c. heavy cream
2 c. Romano cheese, grated
2 c. Parmesan cheese, grated
2 tsp. black pepper
4 egg yolks
Chopped parsley

Cook noodles, drain, rinse and then set aside. In heavy saucepan combine cream, cheeses and black pepper and cook over medium heat. Stir and cook until mixture is smooth and cheese is melted. Add 4 beaten egg yolks, continuing to stir until sauce thickens.

Add noodles and toss lightly. Divide into 4 platters. Sprinkle with parsley. Serve immediately.