Yields: 10 portions at 6-7 oz each

1. Combine cream & butter in a saute pan.  Bring to a simmer & reduce by 1/4 & remove from heat.
2. drop noodles into boiling salted water.  Return to a full boil & drain.  Noodles must be slightly undercooked because they will cook further in the cream.
3. Put drained noodles in pan w/ hot cream & butter.  Over low heat, toss noodles w/ two forks until well coated with cream
4. Add remainder of cream & cheese & toss to mix well.  (If noodles seem dry, add more cream)
5. add salt & pepper to taste
6. Plate & serve immediately.  Offer additional grated cheese on table.

Aimee 1991