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In a medium sauce pan melt butter and add
cream. Simmer uncovered over low heat for 15
minutes or until cream has thickened slightly.
(Do not scorch!) Add ham and simmer for 2 more
minutes. Whisk the egg yolks and stir in 2 T.
of the hot cream mixture. Add this to the cream
mixture and heat until the yolks thicken and
become golden. Drain the tagliatelle and toss
with the sauce and cheese. Serve immediately.
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