1/2 lb Butter, softened

      1    Egg yolk

    1/4 c  Heavy cream

    1/2 c  Freshly grated parmesan

           Cheese
      1 tb Salt

      1 lb Fresh fettuccine

           Salt and pepper
  Beat butter until light & fluffy.
  Slowly add the egg yolk & cream, beating constantly.
  Add grated cheese, a few tablespoons at a time, beating after each
  addition.
  In a large pan, bring approximately 8 quarts of water to boil; add salt &
  very gently drop in the Fettuccine.
  Stir with a wooden spoon for a few moments to separate the noodles, & cook
  for about 7 minutes, or until tender. The pasta should be al dente.
  Drain the fettuccine into a colander and place in a large heated serving
  bowl.
  Add the creamed butter & cheese immediately; toss very gently & season
  generously with salt & pepper.
  Enjoy! - Jeff Duke