Instructions: Melt butter with cream and the 1/2 teaspoon nutmeg in a wide frying pan.

Stir in the cooked pasta and bring quickly to boiling; stir gently from time to time. Let boil rapidly 1 to 2 minutes, then blend a little of the hot sauce with the egg yolk.

Remove pan from heat and stir in the egg yolk mixture and the 3/4 cup Parmesan cheese, blending thoroughly. Serve at once, offering additional nutmeg and Parmesan cheese.

Makes 4 main dish servings or 6 to 8 first course servings.

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