Easy Fettuccine Alfredo

Fettuccine Alfredoserves 2-3 as a main course

• 1 cup heavy cream
• 1/2 cup half and half
• 2 Tablespoons unsalted butter
• kosher salt and freshly ground black pepper
• 9 ounces fresh fettuccine
• 1 1/2 ounces Parmesan cheese, grated (about 3/4 cup)
• 1/8 teaspoon freshly grated nutmeg

Bring 4 1/2 quarts of water to a boil.
As water is coming to a boil, heat 1 cup of heavy cream and butter in a large saucepan over medium heat. Bring to a simmer, then reduce heat and gently simmer until the mixture has reduced to about 2/3 cup, 12-15 minutes. Remove from heat and stir in half and half, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
Add 1 Tablespoon of salt to the boiling water and add pasta. Cook until just shy of al dente. Reserve 1/4 cup cooking water and drain pasta.
Return cream to a simmer over medium-high heat. Reduce the heat to low again and add the pasta, Parmesan, and nutmeg. Toss gently with tongs to coat the pasta, and cook an additional 1-2 minutes. Stir in the reserved pasta water. At this point the sauce might seem to thin, but it will thicken as it begins to cool and is served.