Ingredients:

1 lb fresh fettuccine (do not use dry pasta)
6 tablespoons unsalted butter, softened
1-1/2 cups freshly grated Parmigiano Reggiano cheese
Salt to taste
Pinch of ground nutmeg
1 tsp. fresh shallot juice
Freshly ground white pepper to taste

NOTE: Calculate extra 1 to 2 cups freshly grated Parmigiano Reggiano cheese, to pass at the table.

BEFORE YOU START COOKING: Set the table, warm the serving plates, prepare all ingredients needed to prepare this dish and have large heavy saucepan to prepare sauce ready.

You will need large pan because fettuccine are finished in the pan and than served immediately on warmed plates.

FOR THE PASTA:

• In a large pot set the pasta water to boil.
  
• Add 1 tablespoon salt when water first start to boil. Fresh fettuccine will cook only 2-3 minutes in the boiling water, so keep in mind timing, which is very important for this dish. Ideally the pasta finishes cooking when everything else and your sauce is ready.

TO PREPARE ALFREDO SAUCE:

• In a large heavy pan melt the butter over low heat.
  
• Stir in very lightly whipped heavy cream, shallot juice, ground nutmeg, salt and freshly ground white pepper. Bring to a boil over high heat, stirring constantly with a whisk or wooden spoon. Reduce the heat to moderately low and simmer for about 3 to 4 minutes, stirring constantly.
  
• Stir in slowly grated Parmigiano Reggiano cheese and continue stirring or whisking.
  
• Taste and adjust seasonings, than add cooked and drained pasta to the sauce in the heavy pan and mix well with a wooden spoon.
  
• Turn directly onto warmed plates and serve immediately.
  
• Pass freshly grated Parmigiano Reggiano cheese at the table.