Recipe - Fettuccine Alla Romana

One half pound Butter, softened
1 Egg yolk
One fourth cup Heavy cream
One half cup Freshly grated parmesan
Cheese
1 tablespoon Salt
1 pound Fresh fettuccine
Salt and pepper

Beat butter until light & fluffy.

Slowly add the egg yolk & cream, beating constantly.

Add grated cheese, a few tablespoons at a time, beating after each
addition.

In a large pan, bring approximately 8 quarts of water to boil; add salt &
very gently drop in the Fettuccine.

Stir with a wooden spoon for a few moments to separate the noodles, & cook
for about 7 minutes, or until tender. The pasta should be al dente.

Drain the fettuccine into a colander and place in a large heated serving
bowl.

Add the creamed butter & cheese immediately; toss very gently & season
generously with salt & pepper.

Enjoy! Jeff Duke

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini