Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         butter -- softened
   1                    egg yolk
     1/4  cup           heavy cream
     1/2  cup           freshly grated parmesan
                        cheese
   1      tablespoon    salt
   1      pound         fresh fettuccine
                        salt and pepper

Preparation:

1. 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 min- utes, 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.