1 lb. fettuccine
7 tbsp. butter
1/4 c. grated Parmesan cheese
1 c. heavy cream
1 lb. fontina cheese, cut into sm. pieces
Freshly ground black pepper
1/2 c. fine bread crumbs
1 egg

Cook the fettuccine in boiling, salted water until al dente and drain them. Put them back in the pan in which they were cooked and add 3 tablespoons of butter, Parmesan cheese, heavy cream, fontina cheese and freshly ground pepper.

Preheat the oven to 350 degrees. Butter well an oval ovenproof casserole (approximately 9 x 14 x 2 inches, preferably clear glass). Add 1/4 cup bread crumbs, and tilt the baking dish back and forth to cover the entire surface of the dish with crumbs. Empty the extra crumbs onto a sheet of wax paper. Beat the egg well in a small bowl and pour it into the crumbled baking dish. Tilt the dish again to cover all the crumbs with the egg. Add the remaining 1/4 cup bread crumbs and tilt again to cover the surface completely. Turn out and discard the excess crumbs.

With a rubber spatula, transfer all the pasta, scraping the sides and bottom of the pan, into the double-crusted baking dish. Place this in oven and bake for 15 minutes or until heated through. (If the baking dish is clear glass, you'll be able to see the crust turn a golden brown and you will know it's ready.) Remove from the oven and allow to sit for 10 to 15 minutes.

Turn the timballo out onto a large oval platter and garnish with a sprig of fresh parsley. This is a very handsome and tasty dish.