Fettuccine Ala Romano - cooking recipe

Ingredients

1/4 lb. butter, softened
1/4 c. heavy cream
1/2 c. freshly grated Romano cheese
1 Tbsp. salt
1 egg yolk
1 lb. fettuccine noodles
salt and pepper

Preparation

Bring 8 quarts of water to a boil; add salt and very gently drop in noodles.
Cook until done, but do not overcook.
Drain in colander.
Put in heated serving bowl.
Add the creamed butter and cheese together.
Toss very gently.
Season generously.
Add egg yolk and cream, beating constantly.
Beat in the grated cheese and butter and put over noodles a few tablespoons at a time.
Serve immediately.