1 lb. fettuccine noodles
1/4 lb. butter
3 oz. Parmesan cheese
12 oz. half & half cream
2 eggs, beaten
Chopped parsley to decorate

Cook fettuccine noodles al dente (just tender). Rinse immediately with cold water and drain.

In a medium to large saucepan, melt butter, salt and pepper to taste, cheese and half & half cream and simmer to a boil. Add noodles, keep folding until hot, then add beaten eggs; a quick fold (or stir) and serve immediately. (Decorate with parsley before serving.) Serves 4.