Ingredients Jump to Instructions ↓

  1. 1/2 cup 118ml Heavy cream

  2. 3 tablespoons 45ml Butter

  3. 8 oz 227g Homemade fresh fettucine - seeNote

  4. 3 tablespoons 45ml Mixed chopped fresh herbs - (to 4 tbspns) (tarragon, chives, Italian parsley) Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * 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.


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