2 eggs
1 c. milk
2/3 c. Romano cheese, grated (tastes best with good quality block cheese from the deli section of the grocery store)
1/4 c. butter
1-1/2 t. sugar
1/2 t. salt
1/2 t. sage
fettuccine noodles (fresh, from the refrigerated section)
In medium bowl, beat eggs. Mix in milk, cheese, butter, sugar, salt and sage.
In large saucepan, cook 8 ounces of fettuccine noodles and drain off water. Add cheese sauce to noodles and cook on low for a few minutes until it thickens. Serve immediately.