Ingredients: 8 tablespoons unsalted butter 1/2 pint of heavy cream 1 lb fresh fettuccine 1 cup freshly grated Parmigiano Reggiano Ground pepper and nutmeg to taste Directions: As the water for the pasta first begins to boil, melt the butter in a large saute pan over low heat Add the cream to the butter and let it warm. At the same time, salt the pasta water and cook the fresh pasta until al dente Drain the pasta and mix thoroughly with the butter and cream, keeping the saute pan over low heat Add the PArmigian reggiano and toss until sauce thickens slightly. Season with ground pepper and nutmeg Remove from heat and serve immediately with additional grated Parmigiano reggiano at the table Serves 4-6