From Vic's Recipes

Adapted from The Classic Italian Cookbook by Giuliano Hazan

Serves 4

1 pound of pasta serves 4 as a main course (4 oz. per person) and 8 as a side dish (2 oz. per person)

1 pound dried fettuccine
3 tablespoons butter
1 cup heavy cream
Pinch of freshly grated nutmeg
Salt (I use Maldon Salt)
½ cup freshly grated Parmigiano-Reggiano cheese
Pepper (optional)

Put the butter and cream in a large skillet or saucier over medium-high heat and boil, stirring frequently, until the cream thickens and has reduced almost by half. Add the nutmeg and a little salt to taste. Remove from the heat and set aside.

Add the pasta to lots of salted boiling water, stirring well, and cook until al dente. Drain, and add to the sauce in the skillet. Add the grated cheese to the skillet, then toss until the pasta is well coated with the sauce. Turn off the heat. Taste for seasoning, adding pepper if desired. Serve immediately.