How to Make It
Cook the fusilli in a large pot of boiling salted water until al dente. Meanwhile, in a large stainless steel bowl, whisk the cream with the egg yolks. Stir in the chervil, chives, parsley and tarragon and season with salt and pepper. Heat the egg-yolk mixture to lukewarm by briefly setting the bowl on top of the boiling pasta water and whisking rapidly.
Drain the fusilli and add it to the bowl with the herb sauce; sprinkle with the cheese and toss to coat thoroughly. Serve immediately in warmed bowls.