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1
In a large pot, bring 6 quarts (that's 24 cups) of water to a boil. Ladle about 1/2 cup of the boiling water into the bowls you'll be using to serve the pasta and set aside (the boiling water warms the bowls which will help the sauce keep a creamy consistency for as long as possible).
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2
Meanwhile, add 1/2 cup of the half and half, the nutmeg and 1/4 teaspoon salt to a medium saucepan. Bring to a simmer over medium heat. In a small measuring cup, whisk the cornstarch with the remaining 1/4 cup of half and half until smooth. Add to the simmering sauce. Continue simmering, whisking constantly, until the sauce thickens, about 1-2 minutes. Remove the pan from the heat and cover.
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3
Add the remaining tablespoon of salt and the pasta to the boiling water and cook, stirring constantly, until the pasta is just al dente, about 1 to 2 minutes. Remove and reserve 3/4 cup of the pasta cooking water, then drain the pasta.
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4
Set the saucepan back on the stovetop. Turn the heat to medium-low, and whisk in 1/2 cup of the pasta cooking water. Gradually add the Parmesan, whisking constantly to incorporate, until the sauce is smooth. Add the pasta and cook for about 1 minute , or until the sauce thickens slightly and coats the pasta. (If necessary, you can add some of the remaining 1/4 cup pasta water to adjust the consistency of the sauce. I didn't need to.) Season to taste with with black pepper. Working quickly, empty the water from the serving bowls and divide the pasta among them to serve. (This dish is best served immediately, and doesn't reheat well.)
