3 egg yolks
1 1/2 c. grated Romano cheese
16 oz. heavy cream
3/4 stick butter
1 lb. fresh fettucini
Salt to taste

Boil 4 quarts water in large pot with salt. In a very large skillet add 8 ounce heavy cream and butter, on very low heat, cook slowly.

In a medium bowl add remaining cream, 1 1/2 cups cheese and egg yolks. Blend well; let stand. To boiling water, add fettucini and cook as directed. Drain well, add to cream and butter in large skillet. Toss 3 or 4 times gently. Turn heat on medium and add ingredients from bowl. Toss 3 or 4 times. Serve immediately.