FETTUCCINE ALFREDO

From: America's Test Kitchen Live!
by Cook's Illustrated

* Note that fettuccine Alfredo must be served immediately it does not hold or reheat well.
Ingredients
• 2 cups heavy cream
• 2 tablespoons unsalted butter
• Salt - didn't add
• 1/4 teaspoon ground black pepper - didn't add
• 9 ounces fresh fettuccine
• 1 1/2 ounces Parmigiano-Reggiano, grated (about 3/4 cup) - I usually add more :)
• 1/8 teaspoon freshly grated nutmeg - didn't add

Directions
1. Bring 1 1/2 cup of the heavy cream and the butter to a simmer in a 3- to 4-quart saucepan over medium heat, reduce the heat to low and simmer gently until the mixture reduces down a bit about 8 minutes minutes. Off the heat, stir in the remaining 1/2 cup cream and pepper.

2. While the cream is reducing, bring 4 1/2 quarts water to a rolling boil, covered, in a large pot. Add 1 tablespoon salt and the pasta to the pot of boiling water, cook the pasta until just shy of al dente. Reserve 1/4 cup pasta cooking water, then drain the pasta.

3. Meanwhile, return the cream mixture to a simmer over medium-high heat, reduce the heat to low and add the Parmesan, and nutmeg to the cream mixture. Cook over low heat until well incorporated then toss in pasta and reserved pasta water just before you want to serve it.