Alfredo: Italian

1 lb. Pasta
3 Tbs. Butter
1 C. Heavy Cream
Pinch freshly ground nutmet
Salt and finely ground black pepper
1/2 C. Freshly grated parmigiano-reggiano cheese

1. Bring 4 quarts of water to boil in a large pot.
2. Put the butter and cream in a large skillet over a medium-high heat and boil, stirring frequently, until the cream has reduced almost by half. Add the nutmet, some salt and a generous amount of pepper. Remove from heat and set aside.
3. Add 1 Tb. of salt and the pasta to the boiling water, stirring well. When the pasta is cooked, drain it and add it to the sauce in the skillet.
4. Add the freshly grated cheese to the skillet, then toss until the pasta is well coated with thte sauce, and season with salt and pepper.

Complements of Sara from her "Classic Pasta Cookbook"