1 cup heavy cream

½ cup (1 stick) unsalted butter

1 clove garlic, grated

Generous pinch freshly grated nutmeg

1 cup grated Parmegiano-Reggiano

Kosher salt

Freshly ground black pepper


Combine the cream, butter, garlic, and nutmeg in a small saucepan. Bring to a boil and simmer, stirring frequently, for about 15 minutes, or until thickened and saucy. Remove from the heat, stir in the Parmegiano, and season to taste with salt and pepper.


Enough for 1 recipe Fresh Egg Pasta fettuccini or 1 pound of dry fettuccini. Boil the pasta while the sauce simmers. Once the pasta is al dente, drain it well, toss it with the sauce, and serve immediately.