Ingredients

• 8 to 9 ounce egg fettuccine in nests
• 1/2 cup heavy cream
• 1/2 stick unsalted butter, cut into pieces
• 1/3 cup grated Parmigiano-Reggiano

Instructions

1. Cook fettuccine in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup cooking water, then drain pasta.
2. Meanwhile, bring cream and butter to a simmer in a 12-inch heavy skillet over medium-low heat, adding 1/4 teaspoon salt and 1/2 teaspoon pepper.
3. Add fettuccine, 1/4 cup reserved water, and cheese to sauce and toss. Add more cooking water if necessary.