Bring a large pot of water to a boil over high heat.

Meanwhile, in a heavy bottomed saucepan, simmer 1 cup of cream and the butter over low heat for 12 to 15 minutes, until the cream and butter are reduced to about ⅔ a cup of liquid.

Remove from heat and stir in remaining half cup of cream, a ½ teaspoon of salt and a ½ teaspoon of pepper. Set aside for now.

Once water is boiling, add 1 Tablespoon of salt, and the fresh pasta, and cook until pasta is just shy of al dente (see packaging for cooking details, as this varies based on the pasta you use, but is typically 2-3 minutes).

Reserve ¼ cup of pasta cooking water, and drain the pasta.

Return the cream mixture to a simmer over medium heat, and add the pasta in.

Stir in the parmesan and nutmeg, and turn heat to low.

Cook for 1-2 minutes until pasta is al dente, and cheese is melted.

Stir in reserved pasta water.

Sauce will look thin, but it thickens as it is served and eaten.

Serve in warmed pasta bowls to keep sauce creamy, garnished with fresh parsley.