1 pound fettuccine noodles, cooked al dente
1/4 pound butter
1 egg yolk
1/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese
Salt
Pepper
Cream butter until fluffy. Add egg yolk and cream, and beat constantly while adding cheese a tablespoon at a time.
Put drained noodles in large heated serving bowl.
Add cheese mixture to fettuccine, and season with salt and pepper.
Serve immediately.

7 ounce package spaghetti, cooked according to package directions
2 tablespoons butter
1/3 cup grated Parmesan cheese
2 eggs, well beaten
1 pound ground beef
1/2 cup chopped onion
16 ounce can tomatoes
6 ounce can tomato paste
1 tablespoon sugar
1-1/2 teaspoon dried crushed oregano
1/2 teaspoon garlic salt
1 cup cottage cheese
1/2 cup grated Mozzarella cheese
Drain spaghetti. While the spaghetti is still hot, stir in butter, Parmesan cheese, and eggs.
Shape this into a crust in a buttered 10-inch pie plate.
Brown ground beef with onion. Drain excess fat.
Stir in tomatoes, tomato paste, sugar, oregano, and garlic salt. Heat thoroughly.
Spread cottage cheese over the crust of noodles.
Cover with beef mixture.
Can be refrigerated at this point if you wish to make ahead.
Bake uncovered at 350 degrees for 20 minutes (30 to 35 minutes if it was refrigerated)
Sprinkle with Mozzarella cheese, and bake 5 minutes longer.
Cut into wedges.
Serves 6.