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- 1 pkg. extra long fettuccine (ronzoni)
- 1/2 cup grated parmesan cheese
- 2/3 cup light cream (sour cream may be substituted)
- 1/4 lbs. sweet butter
- 1 egg yolk
1Cook noodles as pkg. directs. While noodles are cooking, beat egg yolk lightly with fork. Add to cream.
2Melt butter. Put drained hot noodles in warm bowl or platter. Pour over noodles egg and cream mixture, melted butter and about 1/2 the grated cheese. Toss noodles with fork and spoon til well blended. Add balance of cheese a little at a time while tossing. Top with additional grated cheese if desired and serve at once.
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