Bring a large pot of salted water to a boil. Add the pasta and cook until it is tender but still firm to the bite, about 3 minutes. Drain and dry linguine and set aside. In a saucepan place 3/4 of the heavy cream and butter.

 

Cook over medium heat just to thicken. Add linguine to the saucepan and toss to coat. Add remaining cream and parmesan cheese. Season to taste with salt, pepper, and nutmeg. Transfer to a serving dish and serve immediately.