- Nutmeg to taste
- Salt and pepper to taste
- 3 tablespoons softened butter
- 1 cup heavy cream
- 1 pound fresh linguine
- Bring a large pot of salted water to a boil. Add the pasta and cook until it is tender but still firm to the bite, about 3 minutes. Drain and dry linguine and set aside. In a saucepan place 3/4 cup of the heavy cream and butter. Cook over medium heat just to thicken. Add linguine to the saucepan, and toss to coat. Add remaining 1/4 cup of cream and Parmesan cheese. Season to taste with salt, pepper, and nutmeg. Transfer to a serving dish, and serve immediately.