3 cups cooked egg noodles
4tbsp. sweet butter
½ cup heavy cream (not whipped)
1 egg (beaten)
1 cup grated parmesan cheese
Melt the butter and add the cooked drained noodles.
Toss to coat noodles.
Remove from the heat and add cream, beat the eggs quickly and stir into noodles.
Add the cheese and mix well.
Cover the pan and return to heat until hot, but not boiling. Serve with more cheese if desired.
Double the sauce if you like it creamier.
Salvatore and Pauline Libutti
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