1 lb fettuccine noodles, cooked al dente
1/4 lb butter (1 stick)
1 egg yolk
1/4 Cup heavy cream
1/2 Cup freshly grated Parmesan cheese
Freshly-ground black pepper
Bring large pot of water to a boil over high heat. Once water is boiling, add one-pound box of fettuccine (or linguine or other long, flat pasta), and proceed to cook according to the instructions on the package.
While the water is heating and the pasta is cooking, cream butter in a large mixing bowl, using your mixer’s paddle attachment. Add egg yolk, and beat for 1 min. Pour in cream, alternating with spoonfuls of grated Parmesan until ingredients are fully blended.
When the pasta is al dente, drain in a colander, then transfer to a heated serving bowl.* Add cheese mixture to hot fettuccine, and toss to combine. (It’s important to do this all at once, while the pasta is still very hot, and the egg yolk in the cheese sauce gets cooked.) Season with freshly-ground black pepper and salt and serve immediately.
*(Hint: you can set the colander over the heat-proof serving bowl, and drain the scalding pasta water into the bowl. Empty the water from the serving dish, pat it dry, and voila – hot bowl, ready to go).