1 1/2 c. heavy cream
1 1/2 c. fresh grated Parmesan cheese
1/2 c. butter
2 egg yolks
Salt
White pepper
1 lb. fettuccine noodles

Slowly heat cream in heavy saucepan. Slowly add cheese until melted. Stir constantly. Add butter. When butter is melted, remove sauce from heat and whisk egg yolks into mixture. Season to taste with salt and pepper. Cook noodles until barely tender in boiling water; drain and put in a warmed serving dish. Pour sauce over noodles. Garnish with parsley.