American Alfredo Sauce

Ingredients

• 1¾ cups heavy cream
• 6 tbsp unsalted butter
• 8.5 ounces parmesan cheese
• 1 tsp salt
• to taste fresh-ground black pepper
• 1 pinch fresh-ground nutmeg

Steps

1. Combine 1¼ cups (300 ml) cream and the butter in a saucepan large enough to accommodate the sauce and later the pound of pasta.
2. Heat over a low flame, stirring frequently, until the butter is melted and the cream comes to a bare simmer.
3. Remove the pan from the heat once the butter is evenly incorporated into the cream.
4. Cook the pasta, draining it a little before it reaches the al dente stage.
5. The pasta should be slightly undercooked before being added to the sauce because it will continue to cook while the sauce is being finished.
6. Drain the pasta.
7. Add the drained pasta, ½ cup (100 ml) of cream, the cheese, the salt, the nutmeg, and several grinds of the pepper mill to the pan
8. Heat the pasta and sauce over a low flame, tossing continuously, until the cheese melts into the sauce and the sauce thickens slightly, about 1–2 minutes.
9. You can add chopped parsley as a garnish mixed into the sauce.