fettuccine alfredo
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1 1/2 pound pasta cooked al dente
4 tlbs unsalted butter
3 cups heavy cream
nutmeg  freshly ground
2 egg yolks  lightly beaten
1 cup freshly grated parmesan cheese
salt and pepper

in saucepan over medium heat  melt butter.  add cream. bring to a boil and
reduce by 1/4 at a low simmer ( 10 minutes)    add nutmeg to taste and
remove from heat.   stir about 1/2 cream mix into the yolks an a bowl,
then return it to the remaining cream mix.  stir well.  add cheese, salt
and pepper. toss the pasta with the sauce and serve immediately.


NOTE  never let it boil after the yolks have been added. it will not be
creamy and smooth.