12 (16 oz.) fettucini noodles
1/4 lb. butter
1 cup Parmesan cheese
2 cups whipping cream
2-3 egg yolks

Cook fettucini in boiling, salted water to desired tenderness. Drain and rinse with cold water. Melt butter in a large skillet or chafing dish. Add pasta. Stir in cream and cheese and lightly toss until pasta in well coated. Stir in egg yolks and heat through. TIPS: A non-stick electric wok is perfect for mixing and heating ingredients and tossing. Plus, it will keep pasta warm. This is a great recipe for cooking on a boat because it can be altered easily and still be delicious. Use what you have on hand. I have substituted lesser amounts of milk for the cream, or mixed milk and cream; use canned Parmesan instead of fresh, butter instead of butter, and sometimes no egg yolks. I have substituted many other pastas, and when bottled water was precious (while crossing the Atlantic) used a small amount to cook the pasta, let it cook down, stirring constantly and use this liquid as the sauce base. In addition, you can add sauteed shrimp or vegetables, artichoke hearts, bacon, etc., to add variety. Use your imagination!