Warm bowls in the oven on lowest setting.

In a large, heavy-bottomed saucepan over medium heat, bring 1 cup cream, butter, salt, and pepper to a simmer. Reduce heat and continue to simmer until reduced to 2/3 cup. Meanwhile, bring salted water to a boil for your pasta.

Add fresh pasta to boiling water when cream is reduced. About 2 minutes before pasta is done (with fresh pasta this is how long it takes to cook), add the additional 1/2 cup of cream to the sauce.

Once the pasta is cooked, remove 1/4 cup pasta water and reserve. Drain pasta.

Put drained pasta in sauce, add cheese and nutmeg, and stir in reserved 1/4 cup pasta water. Cook for 1 or 2 minutes.

Serve immediately in warmed bowls.