1 tbs unsalted butter
1/3 cup whole milk ricotta
1 tbs finely chopped chives
1 tbs chopped tarragon
2 tbs chopped flat leaf parsley
2 tbs chopped chervil (or addl parsley)
3 ts finely grated Parmigiano-Reggiano
1/4 tsp Kosher salt
6 oz fresh fettuccine noodles
Freshly ground black pepper
Bring a large pot of salted water to a boil. Put the butter in a large stainless steel mixing bowl and set it on top of the boiling water. When the butter is melted, take it off the water and stir in the ricotta, herbs, Parmesan, and salt.
Boil the pasta until tender but still slightly firm, usually 2 - 4 minutes. Scoop about 1/2 cup of the cooking water from the pot, then drain the noodles. using tongs, toss them with the ricotta and herbs, along with as much of the reserved pasta water as it takes to create a creamy sauce. Grind some black pepper on top and serve in warm bowls.
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