Bring 1 cup of heavy cream and butter to a simmer in pan over medium heat. Reduced to low and simmer gently until the mixture reduces to 2/3 cup, 12 to 15 minutes. Remove from burner. Add remaining 1/2 cup cream, 1/2 teaspoon salt and pepper.

Boil 4 quarts of water in pot. Add 1 tablespoon salt and pasta into boiling water. Cook noodles to El Dante. Reserve 1/4 cup cooking water. Drain pasta.

Simmer cream mixture and reduce heat to low adding pasta, cheese and Nutmeg. Cook until cheese is melted, 1 to 2 minutes. Add reserved pasta cooking water and stir. Serve immediately.

When I added the pasta also added diced chicken and peas and sliced onions to make a chicken alfredo.