Fettuccine with Herbs, Butter and Cream

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Ingredients

8 ounces homemade fresh fettuccine
1/2 cup heavy cream
3 tablespoons butter
3 to 4 tablespoons mixed chopped fresh herbs such as tarragon, chives or Italian parsley
Salt and pepper

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 fettuccine, and bring water back to a boil. 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. Drain fettuccine 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 fettuccine is well coated. Serve immediately.