8 oz egg noodles. Save ¼ cup pasta water.
Off heat: toss hot noodles with 1 tbsp butter.
Whisk 1 egg + 1-2 tbsp cream + 1 cup (1- 1/4) cheese (mostly sharp cheddar, some American).
Let pasta cool 30-60 sec, add a splash of pasta water, then stir in egg/cheese mix fast.
Loosen with more pasta water until glossy and creamy.
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