1 (16 oz.) pkg. fettuccine
1 stick (1/2 c.) butter, softened
1 c. grated Parmesan cheese
1/2 pt. heavy cream, room temperature
1/4 tsp. pepper
1/4 tsp. oregano
1/4 tsp. basil
1 tsp. parsley flakes
1/8 tsp. nutmeg

Prepare French bread and salad ahead.

Cook pasta according to package instructions. While pasta is cooking, combine the Parmesan cheese, pepper, oregano, basil, parsley and nutmeg. When pasta is done al dente, drain immediately, keeping as much heat as possible in pot. Working quickly, add the butter and toss. Add the Parmesan cheese mixture and toss. Finally, pour the cream over top, tossing a final time. Serve immediately with bread and salad.