Cream Sauce

Ingredients

230ml pure cream (double cream)
40g butter
65g freshly grated parmesan cheese
a touch of grated nutmeg
salt and pepper

Method

In a heavy pan large enough to hold the cooked pasta, place 140ml of cream and all the butter. Simmer over a medium heat for a few seconds until it has thickened. Turn the heat to low. Add the cooked pasta. Toss till coated. Add the rest of the cream and the parmesan, nutmeg, salt and peper. Continue to toss the pasta until the sauce thicken and coats pasta evenly. Check the seasoning and serve immediately.