1 1/2 c. heavy cream
1 1/2 c. Parmesan cheese
1/2 c. butter
2 egg yolks
Salt
White pepper
1 lb. fettucini noodles
Chopped parsley

Heat cream to a simmer. Slowly stir in Parmesan cheese. Stir constantly over low heat for 10 minutes. Slowly stir in butter a small amount at a time. When butter is all added and sauce is smooth, remove from heat and beat a small amount of it into the egg yolks.

Return the egg yolk mixture to the sauce and stir it in thoroughly. Season to taste with salt and pepper. Cook noodles in heavily salted water with small amount of oil added. Cook until al dente. Drain noodles, cover with sauce and garnish with parsley.