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1
Bring 4 1/2 quarts water to rolling boil, covered, in large stockpot or Dutch oven. Using ladle or heatproof measuring cup, fill each individual serving bowl with about 1/2 cup boiling water; set bowls aside to warm.
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2
While water comes to boil, bring 1 cup heavy cream and butter to simmer in 3- to 4-quart saucepan over medium heat; reduce heat to low and simmer gently until mixture reduces to 2/3 cup, 12 to 15 minutes.
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3
Off heat, stir in remaining 1/2 cup cream, 1/2 teaspoon salt, and pepper.
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4
Add 1 tablespoon salt and pasta to boiling water; cook pasta until just shy of al dente.
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5
Reserve 1/4 cup pasta cooking water, then drain pasta.
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6
Meanwhile, return cream mixture to simmer over medium-high heat; reduce heat to low and add pasta, Parmagiano, and nutmeg to cream mixture.
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7
Cook over low heat, tossing pasta with tongs to combine, until sauce coats pasta and pasta is just al dente and cheese is melted, 1 to 2 minutes.
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8
Stir in reserved pasta cooking water; sauce may look rather thin but will gradually thicken as pasta is served and eaten.
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9
Working quickly, empty serving bowls of water; divide pasta among bowls, tossing pasta to coat well with sauce. Serve immediately.
