EGG NOODLES WITH BUTTER AND CHEESE

By Montrealer

PASTA

Ingredients

• 8 tablespoons of butter
• ¼ cup heavy cream
• ½ cup freshly grated Parmesan
• 6-8 quarts of water
• 1 tablespoon of salt
• 1 lb fettuccine
• 1 very thinly white truffle (optional)
• freshly grated imported parmesan cheese

Preparation

Step 1

1. Cream the butter until light and fluffy. 2. Beat in the cream a little at a time, and then by tablespoonfuls the grated cheese. 3. Cover the bowl and set aside in the fridge (if not to be used at once). 4. Set a large serving bowl in the 250 oven while you cook the fettuccine. 5. Bring the water to a boil, drop in the pasta and stir it gently with a wooden for to prevent sticking. 6. Cook 5-8 minutes until the pasta is tender. 7. Transfer to serving bow, add cream-cheese mixture and toss it with the pasta until well coated. 8. Taste and season if necessary or you may add the truffle. 9. Pass the extra cheese in a separate bowl.