Fettucine With Herbs, Butter And Cream Recipe - Cooking Index
Fettucine With Herbs, Butter And Cream Recipe - Cooking Index
| 1/2 cup | 118ml | Heavy cream |
| 3 tablespoons | 45ml | Butter |
| 8 oz | 227g | Homemade fresh fettucine - see * Note |
| 3 tablespoons | 45ml | Mixed chopped fresh herbs - (to 4 tbspns) |
| (tarragon, chives, Italian parsley) | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
* Note: See the "Fresh Egg Pasta Dough" recipe which is included in this collection.
Bring 2 quarts water to a boil with 1 tablespoon salt. Meanwhile, in a saucepan place the heavy cream and butter. Simmer over low heat for a minute or until slightly reduced and then season with salt and pepper. Keep warm over low heat.
To the pot of boiling water, add the fettucine, and bring water back to a boil. If pasta has just been made, cook for a few seconds after water returns to a boil, otherwise cook until just slightly firmer than al dente, about 3 to 4 minutes. Drain fettucine and add it to the cream sauce. Toss fettucine coating them with cream sauce. Add fresh herbs, salt, pepper and toss again, still over low heat, until sauce has thickened and fettucine is well coated. Serve immediately.
This recipe yields 2 servings.
Source:
PASTA MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # PS-6515 broadcast 04-12-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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