Fettuccine Alla Romana

Directions

Beat butter until light and fluffy.

Slowly add the egg yolk and 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 and very gently drop in the Fettuccine.

Stir with a wooden spoon for a few moments to separate the noodles, and 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 and cheese immediately; toss very gently and season generously with salt and pepper.