Creamy Pappardelle

Preparation:

Preparation: Beat the egg yolks with a whisk, add 70 g of Parmesan, 25 g of softened butter, a little nutmeg, salt, pepper and the egg whites whipped until stiff. Cook the pappardelle al dente in plenty of salted water, season with the prepared cream, pour into a buttered baking dish, sprinkle with the remaining butter and Parmesan and bake for about 10 minutes.