Cook the fettuccine according to the package directions until al dente.

Drain well and set aside.

In a large skillet, melt the butter over medium heat.

Just before the pasta is done cooking, add the heavy cream and 1/4 cup of grated Parmesan cheese to the skillet.

Stir well to combine.

Reduce the heat to low and let the sauce simmer for 4 to 5 minutes, or until it starts to thicken slightly.

Add the drained fettuccine to the skillet with the sauce.

Toss gently to coat the pasta evenly with the sauce.

Sprinkle the remaining 1/4 cup of grated Parmesan cheese over the pasta.

Season with a pinch of nutmeg, salt, and a generous amount of freshly ground black pepper.

Serve the Fettuccine Alfredo immediately on warm plates, garnished with additional grated Parmesan cheese if desired.