3 tbsp. butter
1 garlic clove, crushed
2 tbsp. chopped parsley
Pinch each of basil & oregano
6 oz. fettuccine
4 eggs, beaten
1/4 c. grated Parmesan cheese
Seasoned or plain salt
Freshly ground black pepper

Melt the butter in a large skillet. Add the garlic, saute 1 minute. Off heat stir in the parsley, basil and oregano.

Meanwhile, cook fettuccine in plenty of boiling salted water until al dente, about 2 minutes; drain.

Add the pasta to the skillet, stir well. Pour eggs and cheese over the pasta, sprinkle with salt to taste. Stir continuously until eggs coat pasta and begin to set in a few places. Serve at once. Sprinkle generously with black pepper.