Fettuccine:

1 pound egg noodles
4 egg yolks
1 c. heavy cream
½ c. Parmesan cheese
Salt and Pepper to taste

Cook the pasta according to package directions.
Drain and set aside.
Boil ¾ c. cream and remove from heat.
Combine egg yolks with remaining ¼ c. cream to form a liaison.
Add ¼ c. of the boiled cream to the liaison. Stir and then combine liaison with the rest of the cream.
Add Parmesan. Adjust seasoning.
If necessary, reheat pasta in boiling, salted water. Toss drained pasta with sauce.

Parmesan Cheese Basket:

2 c. grated Parmesan cheese
Place a non-stick omelet pan on the stove over medium heat.
Sprinkle the bottom of the pan evenly with approximately ½ c. of the Parmesan cheese. Allow to cook until the color lightly changes to golden.
Flip the cheese over and allow to cook until golden.
Remove from the pan and place over a mold form or bottom of a bowl to create a dome shape. Let cool.

Fettucine Alfredo done Princess Cruises Style is a post from: TasteForCooking

8 ounce fine egg noodles
8 ounce cottage cheese
8 ounce sour cream
3 ounce whipped cream cheese
5 Jumbo eggs
3/4 cup sugar
1 tsp vanilla extract

Topping:

2 cups corn flake crumbs
1/2 cup sugar
1 tblsp melted butter
1 tblsp cinnamon

1.  Preheat over to 350 degrees.
2.  Crush egg noodles by hand before opening package. Empty contents into salted boiling water. Boil for 4 minutes or until soft.
3.  In a blender, mix cottage cheese, sour cream, cream cheese, eggs, margarine, sugar & vanilla.
4.  In a buttered 8×12 casserole dish fill with cooked egg noodles
5.  Pour mixture over noodles. Use a fork to fluff noodles to make sure liquid gets to the bottom.
6.  Combine corn flake crumbs, butter, sugar & cinnamon & dust over noodles as a topping.
7.  Bake in oven at 350 degrees for 5 minutes.
8.  Let cool before cutting.

Noodle Pudding Recipe is a post from: TasteForCooking