Fettuccine Alfredo

Choose an enameled cast iron pan or other flameproof cook and serve ware that can later accommodate all of the cooked fettuccine comfortably. (In the real world you may not have this. Use what you have and use a serving dish to serve!) Put in 2/3 of a cup of the cream and all of the butter and simmer over medium heat for less than a minute, until the cream and butter have thickened. Turn off the heat. In a separate pan bring 4 quarts of water to a boil. Add the salt, then drop in the fettuccine and cover the pot until the water returns to a boil. Cook the fettuccine until it is about 1 minute from being al dente. (You'll still taste some starch in it.) Drain thoroughly and transfer to the pan containing the butter and cream. Under low heat, toss the fettuccine, coating with the sauce. Add the rest of the cream and all of the grated cheese. Add 1/2 teaspoon salt, the pepper and the nutmeg. Toss briefly until all the fettuccine are well coated. Taste and correct for salt. Serve immediately with a bowl of additional grated cheese on the side.