1‑1/2 cups best-quality heavy cream, room temperature
6 Tablespoons best-quality sweet butter, room temperature
1‑1/2 cups parmagiano reggiano, grated powder-fine, plus extra for table service
Few gratings fresh nutmeg
1 pound egg fettucine, the thinnest fresh, or dried pasta nests
1. Start a large pot of well-salted water to boil.
2. In a saucepan, heat the cream to a simmer for about 5 minutes. Add the butter, cheese and nutmeg and stir to combine. Turn off heat and set aside.
3. Cook pasta until al dente. Turn into a colander, give one shake add to cream sauce. Turn pasta to coat and melt butter. Pasta should be just-coated with a glossy cream. Remove from heat and plate immediately, Passing with extra cheese, if desired.