On Line Cookbook
Fettuccine With Herbs, Butter And Cream
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Terri McK


  • 8 oz (224 grm). fresh fettucine
  • 1 tsp (5 ml) salt
  • 1/2 cup (125 ml) heavy cream
  • 3 tbsp (45 ml) butter
  • 4 tbsp (60 ml) mixed chopped fresh herbs (tarragon, chives, parsley)
  • salt and pepper, to taste
  • Bring 2 quarts (1900 ml) of water to boil with 1 tsp (5 ml) salt.
  • In small saucepan heat on low, cream and butter, for 1 minute.
  • When slightly reduced add salt and pepper.
  • Keep warm.
  • Cook pasta according to directions; drain.
  • Add pasta back to pot and pour cream over; toss.
  • Add herbs and toss well, add more salt and pepper and toss again, cooking on low heat, to coat pasta.
  • Serve.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity
Email This To A Friend
Do you know someone who would like this recipe?
Fill in this form, then click 'Send Recipe'. The cookbook will email it to them.
Please be exact when entering the email addresses; otherwise, the recipe will get lost in cyberspace.

Mail to:
Your email:
Your name:

Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

Send comments to our email. For more information, check our About the Cookbook page.