This recipe came by way of Courtney Ricker Dale and Daryn Ricker (my niece & nephew), as well as from their Aunt Lynne Young.
- Cook noodles according to directions on package. While noodles are cooking, beat egg yolk and add to cream. Melt butter.
- Drain noodles well and place on platter or large bowl. Pour egg mixture, melted butter, and about half of the Parmesan cheese over the noodles.
- Toss all with fork and spoon until well-blended. Add the rest of the cheese a little at a time. Salt and pepper to taste.
- Serve while hot!
Tips: You can substitute low fat plain yogurt for the cream. I also like to add bite-sized pieces of precooked chicken breast and some spinach leaves to make it a complete meal.