Author Pam - For the Love of Cooking / Original recipe by America's Test Kitchen
Equipment
Medium Saucepan
Large pot
Ingredients
1½cupheavy creamdivided
2tbspbutter
Sea salt and freshly cracked pepperto taste
Pinchof fresh nutmeggrated
9ozfettuccinecooked just shy of al dente
¾cupfresh parmesanfinely grated
Instructions
Heat one cup of the heavy cream and butter in a medium saucepan over medium-low heat until at a simmer.
Simmer for 12-15 minutes, stirring often, until it has reduced to about 2/3 cup.
Remove from the heat and add the remaining 1/2 cup heavy cream.
Stir to combine then season with a bit of sea salt and freshly cracked pepper, to taste along with a pinch of freshly grated nutmeg.
While the cream is reducing, heat water in the Lagostina Martellata Hammered Copper Pastaiola Set or large pot, until boiling.
Season the water with sea salt then add the fettuccine; cook per instructions until just shy of al dente.
Drain, reserving 1/4 cup of pasta water.
Meanwhile, return the cream mixture to a simmer over medium-high heat; reduce heat to low then add the drained pasta and the parmesan cheese.
Cook over low heat, tossing the pasta with tongs to combine until the cheese is melted, the sauce has coated the pasta, and the pasta is al dente, 1-2 minutes.
Stir in the reserved cooking water, if needed.
Set aside to allow to thicken for 1-2 minutes.
Toss again then serve in warmed bowls so the sauce stays nice and creamy.
Season with a bit more freshly cracked black pepper. Enjoy.