Fettuccine Alfredo - cooking recipe

Ingredients

1 (12 oz.) pkg. Ronzoni fettuccine
1/2 c. margarine
1 c. light cream or 2/3 c. sour cream
3/4 c. grated Parmesan cheese
1 egg yolk or substitute egg
2 Tbsp. parsley, chopped

Preparation

Cook pasta and drain.
Cook and stir remaining ingredients, except parsley, in saucepan until hot.
Pour over hot pasta and toss until well coated.
Serve with parsley and additional cheese, if desired.