Categories: Pasta 
      Yield: 4 servings 
  
    1/2 c  Salted butter                       3 c  35% cream 
      2 ts 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 tb 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.