8 qt. water
1 tbsp. salt
1 lb. fresh fettuccine
1/4 lb. butter
1 egg yolk
1/4 c. heavy cream
1/2 c. freshly grated Parmesan cheese
Salt & pepper to taste

In large pot, boil water and salt. Very gently drop in fettuccine. Stir with a wooden spoon a few moments to separate noodles. Cook at a gentle boil for only a few minutes until al dente. Pour into colander, drain. Put on a large, heated serving bowl.

Cream butter until fluffy. Add egg yolk and cream; beat constantly. While adding cheese a tablespoon at a time, then add the cream slowly, salt and freshly ground black pepper to taste. I also like to grate a tiny bit of fresh nutmeg into this sauce. Pour over hot noodles and serve immediately with hot Italian bread.