|Triple egg pasta/3 ounces packaged tagliarini/vermicelli||1⁄3 Cup (5.33 tbs)|
|Sweet unsalted butter||1⁄4 Pound, softened (1/2 Cup)|
|Grated parmesan cheese||3⁄4 Cup (12 tbs)|
|Whipping cream||1 Cup (16 tbs)|
|Beef broth/Chicken broth/a combination of both||6 Cup (96 tbs)|
Cut fresh pasta into thin noodles about 4 inches long, or break packaged noodles into 4-inch lengths.
Place butter, cheese, and egg yolks in a bowl and beat until creamy.
Gradually beat in whipping cream.
In a 3-quart kettle, heat broth to boiling.
Add noodles and cook in boiling broth until al dente (1 to 2 minutes for fresh noodles, or follow package directions).
Stirring constantly, spoon small amount of hot broth into butter cream mixture.
Still stirring constantly, pour this mixture back into hot broth.
Immediately remove from heat.
Ladle soup, including some of the noodles, into bowls.