1/2 c Salted butter
3 c 35% cream
2 t Fresh black pepper
1/2 c Tomato sauce
2/3 c (tl)carrots, zucchini, broc.
1 ea Enough fettuccine for 4
2 ea Egg yolks
2 T Cream
Melt the butter in a large sauce pan. Add the cream and the pepper. Bring to a simmer. Add the tomato sauce and the precooked vegetables. Stir in the cooked pasta. Remember to cook it al dente still slightly firm to the bite. Whip the egg yolks with a fork and mix them into the cream. Whisk the mixture into the cream sauce and pasta. This will serve as a thickner. Make sure the pasta is completely coated with the sauce and serve with some parmesan cheese.