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| 1/2 Tasse | Salted butter |
| 2 Teelöffel | black pepper fresh |
| 2/3 Tasse | (tl)carrots, zucchini, broc. |
| 2 | egg yolks |
| 3 Tasse | 35% cream |
| 1/2 Tasse | tomato sauce |
| 1 | Enough fettuccine for 4 |
| 2 Esslöffel | cream |
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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.
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