Serves 6
• 1½ cups heavy cream
• 1½ cups fresh-grated Parmesan cheese (about 5½ oz.)
• ½ cup butter
• 2 egg yolks
• salt
• white pepper
• 1 lb. fettucine noodles
• garnish
• ½ cup chopped fresh parsley
1. Heat the cream in a medium-sized, heavy-bottomed saucepan. When it is just beginning to simmer, stir the cheese into it, bit by bit. Continue stirring constantly over low heat for about 10 minutes, then start adding the butter, a little at a time. When all the butter is incorporated and the sauce is smooth, remove it from the heat and beat a small amount of it into the egg yolks. Return the egg yolk mixture to the sauce and stir it in thoroughly with a whisk. Season to taste with salt and white pepper.
2. Bring 3 or 4 quarts of heavily salted water to a rolling boil, add a tiny bit of butter or oil, and cook the noodles in it until they are just al dente—barely tender and not yet soft.
3. Drain the noodles quickly in a colander and transfer them to a large, warm serving dish. Pour the hot cream sauce over the noodles. If the sauce seems too thick, it can be thinned with a tiny bit of cream or milk. Lift the noodles with two wooden spoons until they are all evenly coated. Sprinkle the noodles with the chopped parsley and serve them immediately.
