| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Pmonfri1 |
2 |
servings |
INGREDIENTS
| 1/2 |
c |
Heavy cream |
| 3 |
tb |
Butter |
| 8 |
oz |
Homemade fresh fettucine; see * Note |
| 3 |
tb |
Mixed chopped fresh herbs -; (to 4 tbspns) |
|
|
(tarragon; chives, Italian parsley) |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
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
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