• 1 lb fettuccine or tagliatelle
• 3 Tbsp butter
• 1 cup heavy cream
• Pinch nutmeg
• Salt and pepper to taste
• 1/2 cup freshly grated parmesan

1. Bring 4 quarts of water to a boil in a large pot.
2. Put the butter and cream in a large skillet over medium-high heat and boil, stirring frequently, until the cream has reduced almost by half. Add the nutmeg, some salt and a generous amount of black pepper. Remove from heat and set aside.
3. Add salt and pasta to the boiling water, stirring well. When the pasta is cooked al dente, drain and add to the sauce in the skillet.
4. Add the freshly grated cheese to the skillet, then toss until the pasta is well coated. Serve immediately with some parmesan on the side.

This sauce will work with any pasta shape, but the classic is fettuccine.

(Bob)