Ingredients:

  • 1 pound (450g) pasta (fettuccine recommended)
  • 1/2 cup (1 stick, 113g) unsalted butter, cut into cubes
  • 1 1/2 cups (150g) freshly grated Parmigiano-Reggiano cheese, plus more for serving
  • 1 cup (240ml) heavy cream
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt, or to taste
  • 1/4 cup reserved pasta water, plus more if needed
  • Optional: A pinch of grated nutmeg

Instructions:

  1. Boil pasta in heavily salted water according to package directions until al dente. Reserve about 1 cup of pasta water before draining. Drain pasta and set aside.
  2. In the skillet over medium-low heat, melt the butter. Do not brown it.
  3. Whisk in the cream until smooth and combined with butter.
  4. Reduce heat to low. Gradually add the grated Parmesan cheese, whisking constantly until melted and smooth. It's crucial to add the cheese slowly to prevent clumping.
  5. Add the cooked pasta to the skillet with the sauce. Toss to coat well.
  6. If the sauce is too thick, add a little reserved pasta water at a time, tossing continuously, until desired consistency is reached. The sauce should cling to the pasta.
  7. Season with salt and pepper. Add a pinch of nutmeg, if desired. Serve immediately, garnished with extra Parmesan cheese.