1 cup heavy cream
3 Tbsp butter
12 oz fettuccine
2/3 cup freshly grated Parmesan cheese
Freshly ground pepper
Freshly ground nutmeg
- In a large pan, put in 2/3 cup of cream and all the butter and simmer over medium heat until the butter and cream have thickened, about 45 seconds. Turn heat off.
- Bring 4 quarts of water to a boil. Drop fettuccine and cover the pot until the water returns to a boil. Cook al dente, then drain immediately when done, and add to the butter and cream mixture.
- Turn the heat on to low, and toss the fettuccine to coat. Add the rest of the cream, all of the cheese, about 1/2 tsp of salt, 4 to 5 twists of the pepper mill, and 2 to 3 twists of the nutmeg. Serve immediately.