Marcella hazan's fettuccine in cream and butter sauce served with grilled jumbo prawns

Ingredients

• 1 cup heavy whipping cream
• 2 tablespoons butter
• 1 1/4 pounds fettuccine (fresh or dried)
• 2/3 cup freshly grated parmigiano-reggiano cheese, plus extra at table
• salt
• freshly ground pepper
• whole nutmeg

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Preparation

• Heat 2/3 cup of the cream and the butter over medium heat in a large saucepan until thickened–about a minute. Turn off stove.
• Cook the pasta until it is al dente. Drain and transfer to the saucepan with the cream and butter.
• Turn heat on low and toss the pasta to coat evenly with the sauce. Add the remaining 1/3 cup cream, the 2/3 cup of cheese, a pinch of salt and the pepper.
• Add a couple of gratings of nutmeg. Toss again briefly until the fettuccine are well coated. Taste and correct the salt.
• Serve immediately with extra grated Parmesan on the side.
• For the prawns:
  Brush a grill or heavy skillet with oil. Season jumbo prawns with salt and lots of freshly milled pepper–about 3 prawns per person is recommended. Cook on high heat until the prawns turn pink. Do not overcook. Serve on top of pasta.