• 1 pt. light cream
• 1 egg yolk
• ½ stick unsalted butter
• ½ - 1 lb. fettuccini (or any pasta of your choice)
• 1 T. chopped fresh parsley (or ½ t. dried)
• Pinch salt
• 3 grinds pepper
• ¼ C. grated cheese (your choice) to taste

In deep skillet, melt butter, add cream and slowly add beaten yolk, season to taste. Cook pasta and drain well, add to cream mixture and toss, sprinkle with parsley and grated cheese. NOTE: To save calories, substitute fat free evaporated milk for the cream.