Bring water to boil, throw in pasta when boiling.
Cook pasta just shy of all dente, and reserve a 1/4 cup of water before draining.
While the water comes to boil, in another saucepan, take 1 cup of cream, the butter, and bring to simmer over medium heat.
Reduce heat to low, and simmer for about 12-15 minutes, until it reduced to about 2/3 cup.
Off heat, add the 1/2 cup of cream, salt, and pepper to the sauce.
Return the cream mixture to a simmer over medium high heat, then reduce to low heat.
4. Add in pasta, cheese and nutmeg to the cream mixture.
Cook over the low heat, tossing the pasta to combine and coat the pasta.
Cook until the cheese is melted and the pasta is all dente, approx.
1 to 2 minutes.
Add in the reserved 1/4 cup of pasta water.
The sauce will look really thin, keep it on the low heat until it thickens, tossing the pasta so it doesn't burn.
5. Serve into WARM serving bowls, then serve immediately.
If you put the pasta in to cold bowls, the sauce will congeal and not keep creamy.
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This recipe is a good source of Vitamin A with 10% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten, MSG, Cheese allergies.