Fettuccine with Herbs, Butter and Cream

1. 1

   Bring 2 quarts water to a boil with 1 tablespoon salt.

2. 2

   Meanwhile, in a saucepan place the heavy cream and butter.

3. 3

   Simmer over low heat for a minute or until slightly reduced and then season with salt and pepper.

4. 4

   Keep warm over low heat.

5. 5

   To the pot of boiling water, add the fettuccine, and bring water back to a boil.

6. 6

   If pasta has just been made, cook for a few seconds after water returns to a boil, other wise cook until just slightly firmer than al dente, about 3 to 4 minutes.

7. 7

   Drain fettuccine and add it to the cream sauce.

8. 8

   Toss fettucine coating them with cream sauce.

9. 9

   Add fresh herbs, salt, pepper and toss again, still over low heat, until sauce has thickened and fettuccine is well coated Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.