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1 1/2 c. heavy cream
1 1/2 c. grated Parmesan
1/2 c. butter
2 egg yolks
white pepper
1 lb. fettucine noodles
1/2 c. chopped parsley

Heat cream in a medium-sized heavy bottom saucepan.
When it begins to simmer, stir in the cheese, bit by bit.
Continue stirring constantly over low heat, about 10 minutes.
Then start adding the butter in small amounts at a time. Beat
a small amount of this mixture into the egg yolks. Then return
all the egg yolk mixture back into the sauce and beat with a
wire whisk. Season to taste. Cook noodles until they are
barely tender and not soft. Drain noodles and place in serving
dish. Pour hot sauce over noodles.

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