1. If adding garlic, saute in butter first. Then, simmer 1 cup heavy cream and rest of butter 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. Off heat, stir in remaining 1/2 cup cream, 1/2 teaspoon salt, and pepper. If adding seafood, add it now.
2. Meanwhile, return cream mixture to simmer over medium-high heat; reduce heat to low and add pasta, Parmesan, and nutmeg to cream mixture.
3. 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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|Serving Size: 1 recipe (677g)|
|Recipe Makes: 4|
|Calories from Fat: 2085 (72%)|
|Amt Per Serving||% DV|
|Total Fat 231.6g||309 %|
|Saturated Fat 142.5g||713 %|
|Monounsaturated Fat 61.9g|
|Polyunsanturated Fat 10.9g|
|Cholesterol 860.9mg||265 %|
|Sodium 1299.3mg||45 %|
|Potassium 732.2mg||19 %|
|Total Carbohydrate 146.8g||43 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 146.5g|
|Protein 62.6g||89 %|
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Calories per serving: 2890
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