Instructions: Beat butter until light & fluffy.

Slowly add the egg yolk & cream, beating constantly.

Add grated cheese, a few tablespoons at a time, beating after each addition.

In a large pan, bring approximately 8 quarts of water to boil; add salt & very gently drop in the Tagliatelle.

Stir with a wooden spoon for a few moments to separate the noodles, & cook for about 7 minutes, or until tender. The pasta should be al dente.

Drain the Tagliatelle into a colander and place in a large heated serving bowl.

Add the creamed butter & cheese immediately; toss very gently & season generously with salt & pepper.

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