Here's an easy meal....tough on artries, but easy on the taste buds.
Whip togther an egg yolk, 8 ounces of heavy whipping cream and 4 ounces of half-half. Set aside. In a large skillet heat two tblsp butter. When melted add a finely chopped shallot and an 8 oz package of sliced mushrooms. Cover. Over medium heat warm the veggies until just wilted, then uncover ad continue to saute until the fluid that comes from wilting is gone. Add the cream and turn the heat to low, cover and allow to heat up well while the pasta cooks. Drain the pasta and while it drains turn the heat up on the sauce and un-cover. When the sauce just begins to bubble, stir in 4 ounces of coarsely ground parmessan cheese until it melts into the cream. Dish up the pasta and cover with the cream sauce.
