1 pound of fancy homemade egg noodles!
1/2 cup of butter
1/2 pint of whipping cream
1 cup of parmigiano reggiano (parmesan is fine)
dried basil leaves (optional)
first cook the pasta in salted water with olive oil (to prevent the noodles from sticking together while cooking).
in about eight minutes, taste-test one. you want it to be al dente. the noodle has to have a bite to it: not too chewy/hard, not too soft.
once it's done, dump into a sieve and add some olive oil so the noodles won't stick to each other as they rest.
for the sauce, add the butter into a low-heated pan.
once it melts, add the whipping cream and stir slowly, making sure it just heats the cream.
after it's heated, add the salt, pepper, and basil.
add the pasta into the mixture and mix.
then add the cheese a little at a time to make sure it gets fully incorporated.
delicious. bon appétit!