Ingredients
1 pint heavy cream
1/2 cup (1 stick) unsalted butter
1 cup freshly grated Parmigiano-Reggiano
1/2 teaspoon nutmeg
Freshly cracked black pepper
Chopped fresh flat-leaf parsley, for garnish

Instructions
Heat heavy cream over low-medium heat in a deep saute pan. Add butter and whisk gently to melt. Sprinkle in cheese and stir to incorporate. Season with nutmeg and freshly cracked black pepper. In a large stockpot, cook pasta in plenty of boiling salted water for 3 minutes. Quickly drain the pasta and add it to the saute pan, gently toss the noodles to coat in the alfredo. Transfer pasta to a warm serving bowl. Top with more grated cheese and chopped parsley. Serve immediately.