From: Our Williams-Sonoma Pasta cookbook.
1 1/2 cup of heavy whipping cream
5 tablespoons of unsalted butter (or regular, if it's cheaper and you don't care like me)
1 cup grated Parmesan cheese (or the cheap canned stuff, again if you don't care like me)
salt and freshly ground (or not) pepper
freshly grated nutmeg (or the not-so-fresh kind)
1 lb homemade tagliatelle or purchased fresh fettuccine (Who are we kidding? I buy the box off the grocery store shelf.)
alternative proportions for more sauce (heavy whipping cream is often sold in 15 oz containers):
16 oz of heavy whipping cream
7 Tbsp of unsalted butter
8 Tbsp of Parmesan cheese (for the sauce)
Start by cooking the pasta. Generously salt the boiling water before adding the pasta.
While cooking the pasta, in a large saucepan over high heat, bring the cream and butter to a boil. Reduce to low heat and simmer for 1 minute. Add 6 tablespoons of Parmesan cheese and whisk over low heat until smooth, about 1 minute longer. Remove from heat. Season with salt and pepper to taste. Be careful not to add too much salt, as the Parmesan cheese is salty. Add a generous pinch of nutmeg.
When the pasta is ready, drain it and place it in shallow bowl. Pour the sauce over the top and sprinkle 6 more tablespoons of the cheese. Toss well. Serve immediately and pass the remaining cheese at the table.
This dish should be eaten all in one sitting, as it does not warm well the next day... however if you find yourself with leftovers anyway, don't throw them out. First re-warm the noodles. Add a splash of milk to help prevent drying of the pasta. Then add more Parmesan cheese to taste. Not as good as fresh, but not bad at all.
Makes the amount shown in the picture above. That serving dish is similar to a 9x13 baking pan in size.