¾ cup half-and-half
⅛ teaspoon fresh grated nutmeg
Salt
1 teaspoon cornstarch
9 ounces fresh fettuccine (usually near cheese section of store)
2 ounces (about 1 cup) Parmigiano-Reggiano, grated fine (Buy quality cheese)
Ground black pepper
1. Bring 6 quarts water to a boil in a large pot.
2. Put serving plates in 200° oven to warm.
3. Bring ½ cup of the half-and-half, the nutmeg, and ¼ teaspoon salt to a simmer in a 3- to 4-quart saucepan.
4. Whisk the cornstarch and remaining ¼ cup half-and-half together, then whisk it into the simmering mixture.
5. Continue to simmer the sauce, whisking constantly, until it has thickened, about 1 minute. Cover and set the pot off the heat.
6. Add 1 tablespoon salt and the pasta into the boiling water and cook, stirring constantly, until al dente, 1 to 2 minutes.
7. Reserve ¾ cup of the pasta cooking water, drain the pasta.
8. Return the half-and-half mixture to medium-low heat and whisk in ½ cup of the pasta cooking water. Slowly whisk in the Parmesan.
9. Add the pasta and cook, coating the pasta evenly with the sauce, until the sauce has thickened slightly, about 1 minute. Season with pepper to taste.
10. Eat immediately – it is best as soon as it is made!