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1
Prepare the fresh pasta and cut it into fettuccine.
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2
Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
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3
Drop the butter into a large skillet and place over medium heat.
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4
Before the butter has a chance to melt fully and separate, pour in the heavy cream and chicken stock.
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5
Bring to a boil and season lightly with salt and finely ground pepper.
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6
Shake the fettuccine in a colander to remove as much of the flour as possible.
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7
Stir the pasta into the boiling water.
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8
Return to a boil, stirring frequently.
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9
Cook the pasta, semi-covered, stirring occasionally, until done, about 2 minutes or less after the water returns to a boil.
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10
(When the pasta rises to the surface, it is done.)
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11
If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and add it directly to the sauce in the skillet.
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12
If not, drain the pasta, return it to the pot, and pour in the sauce.
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13
Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce.
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14
Cook until the sauce is reduced enough to form a creamy, gliding sauce, then drop in the egg yolks, one at a time, stirring well after each.
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15
(If the sauce becomes too dense, thin it a little with more chicken stock or a little of the pasta-cooking water.)
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16
Remove from the heat, sprinkle the grated cheese and coarse black pepper over the pasta, toss well, and serve immediately in warm bowls.
