3/4-pound spinach fettuccine
4 tablespoons unsalted butter, cubed
1 cup heavy cream
1/2 cup Parmesan cheese, plus more for servings, grated
1/4 teaspoon nutmeg
salt and freshly ground pepper, to taste
water, for boiling
1. Bring a large pot of salted water to boil and cook spinach fettuccine according to directions on packaging, or until al dente.
2. Drain pasta and pour it back into pot. Add in butter, cream and nutmeg, stirring continuously. Slowly add in Parmesan, salt and pepper.
3. Keep stirring until cheese is mostly melted and incorporated. Transfer to plates and serve with more Parmesan. Garnish as desired.