Here's one recipe. Like any simple dish, the precise proportion of key ingredients will vary somewhat to your taste.
The important thing, as far as I'm concerned, is to put the cooked pasta into a pan with the butter already melted, then add the cream, then the cheese. Keep on the heat till the cheese mostly melts.
This might not be the "classic" but it works for me.
1 pound dry egg fettuccine
1/3 cup unsalted butter
2 cups heavy cream
2 pinches freshly grated nutmeg
1 1/2 cups freshly grated Parmigiano-Reggiano cheese
Freshly ground black pepper |