1 bag of Al Dente Pasta (we used Egg Fettuccine)

2 Tbsp unsalted butter

1/2 cup heavy whipping cream

1/2 cup Parmesan cheese, grated

pinch of nutmeg

salt and pepper

Bring a large pot of salted water to a boil for pasta. In the meantime, melt butter in skillet over medium heat. Add cream. When cream begins to thicken and small bubbles appear, add Parmesan, nutmeg, 1/2 tsp. salt. Cook pasta, testing after 3 minutes. When pasta is done to tender but firm perfection, drain. Add to skillet with Alfredo sauce, stirring until pasta is coated. That’s all there is to it.