2 tbsp. butter
2/3 c. plus 4 tbsp. double cream
1 lb. fettuccine
pinch freshly ground nutmeg
salt and black pepper
3/4 c. freshly grated Parmesan cheese

Place butter and 2/3 cup cream in a heavy pan, bring to a boil and simmer 1 minute until slightly thickened. Bring a pan of salted water to a boil; cook the fettuccine according to the package directions. The pasta should be firm or al dente. Drain the pasta through and turn into the pan with the cream sauce. Turn the pasta in the sauce to coat evenly. Add the remaining cream, cheese, salt and pepper to taste and a little ground nutmeg. Toss until well coated and heated through. Serve immediately with some extra grated Parmesan cheese.

Serves 4.