INGREDIENTS

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.  Recipe
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  Formatted for MasterCook by Joe
Comiskey, aka MR MAD -  jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net
05-09-1998  Recipe by: Michele Urvater  Converted by MM_Buster v2.0l.

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