Method:

1. Boil the fettuccine in salted water, turning occasionally to prevent them from sticking to each other. Towards the end of the cooking time, take a couple of ladles of the pasta cooking water and set aside.

2. Place the soft butter, at room temperature, in a bowl, drain the pasta al dente, add it to the butter and mix well. Then add the grated Parmesan cheese and continue stirring adding a little cooking water at a time until you get a creamy, smooth sauce.

3. Finally, add a pinch of salt, if you think it needs it, and season to taste with freshly ground pepper and nutmeg.