American cream-based fettuccine Alfredo

Combine one cup of heavy cream and two tablespoons of butter in a large saucepan and cook over medium-high heat until reduced by about half.

Add half a cup of cold heavy cream to stop the cooking.

Grate two ounces of Parmigiano Reggiano; cook a nine-ounce package of fresh pasta about two minutes.

Transfer the pasta with tongs into the cream mixture over medium-low heat and add the Parmesan, a good pinch of kosher salt and a few twists of black pepper; stir to combine.

Add a quarter cup of pasta water for a cohesive sauce and a little grated nutmeg; toss until creamy.

Serve with extra grated nutmeg on top.