Recipes

1 cup heavy cream
salt and fresh ground black pepper to taste
4 tablespoons fresh grated parmesan cheese
6 tablespoons of soft sweet butter
a pinch of freshly grated nutmeg
1 pound of dried fettuccine

Make the sauce: In a saucepan over moderate heat add the cream. Bring the cream to a boil and simmer until it is reduced by 1/4 (about 4 minutes). Reduce heat to low and add the parmesan cheese and mix well with a wire whisk. Season with the nutmeg, the salt and the pepper. Mix well and taste for seasoning.
Reduce the heat to very low and add the softened butter and allow it to melt with constant stirring. Do not let sauce boil. Keep warm while the fettuccine is cooking.

Make the fettuccine: In a large pot of boiling salted water over high heat add the fettuccine. Mix the separate and continue to boil rapidly until just firm to the bite (test by removing a strand after 6 minutes). Drain the fettucine in a colander. Transfer the well drained fettuccine to a large warm bowl, add the sauce and toss well. Serve immediately.

Serves 4.