Recipe Sheet

1 1/2 cups whipping cream

1/2 teaspoon nutmeg — freshly grated

8 oz “Bella” sun-dried tomatoes in oil

4 cups pasta — *

1 egg yolk

3/4 cup parmesan cheese — freshly grated

* hot cooked pasta, such as fresh egg noodles, fettucini, tagliarini, or hot or cold tortellini, ravioli or gnocchi.

Melt butter with cream, tomatoes, 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 egg yolk mixture and the 3/4 cup Parmesan cheese, blending thoroughly. Serve at once, offering additional nutmeg and Parmesan cheese.