Alfredo sauce

• 3-4 tablespoons butter
• 1 cup heavy cream
• 1/4 teaspoon freshly grated nutmeg
• salt
• freshly ground pepper
• 1/2 cup freshly grated Parmigiano-Reggiano cheese

Cook butter, cream, nutmeg, salt and pepper in a saucepan until sauce has thickened and reduced by one third, about 2 minutes. Add the cheese and stir until melted. Remove from heat.

Cook 10 ounces dried egg fettuccine according to package directions. Drain pasta and put in bowl. Pour sauce over pasta and serve. Garnish with additional cheese as desired.