1. Cook the egg pasta according to directions.
  2. While the pasta is cooking, heat a frying pan on medium and add the butter and half the cream
  3. Simmer for about 1 minute.
  4. Drain the pasta reserving half a cup of the cooking liquid
  5. Transfer the pasta to the frying pan and add the rest of the cream, mixing thoroughly
  6. Add the parmesan cheese, salt, pepper and parsley (reserving some for later) and stir well, maintaining the moderate heat.
  7. Add a little of the cooking liquid if the sauce becomes too dry.
  8. Serve immediately, topped with remaining chopped parsley