1 lb. spinach fettuccine
1 c. heavy cream
1 egg yolk
1/4 lb. gorgonzola cheese (crumbled)
1/4 c. grated Parmesan cheese

Cook fettuccine; while cooking, in medium saucepan, heat heavy cream and egg yolk, stirring occasionally until bubbles form around edge of pan. Add crumbled gorgonzola cheese and Parmesan cheese, stirring until melted. Drain fettuccine and top with sauce. Serve immediately.