1 recipe egg noodle dough or 1 pound medium egg noodles, cooked and drained

1 cup heavy cream
2 tablespoons butter

1 cup grated Parmesan cheese

Put half the cream and butter in a saucepan placed over low heat.

Add the hot noodles and toss lightly with two forks.

Add the cheese and the remaining cream and butter.

Lift and toss the noodles until well coated.

Serve very hot.

The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org.... Image -- Alfred Stevens Scene familiale, around 1880.

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