Tagliatelle con Tartufi

• 1 pound egg noodles
• 4 tablespoons butter
• 2 raw egg

Boil a pound of tagliatelle, or egg noodles, in salted water until they are cooked to al dente tenderness. Drain and place them in a hot serving bowl or chafing dish, with butter, egg yolks, grated cheese and cream. Toss noodles in this mixture until the heat of the noodles ‘cooks’ the egg and cream sauce. Season to taste with salt and freshly-ground pepper; sprinkle with finely-s