Bring water to a boil in a pot. Add salt to taste

Cook <quantity>175<unit>g</unit></quantity> of fettuccine in the boiling water. Follow the manufacturer's instructions to cook to al dente

Add <quantity>2<unit>cups</unit></quantity> of heavy cream to a saucepan over medium heat. Bring it to a boil

Season with salt and nutmeg to taste

Add ground black pepper to taste. Keep an eye on the pan to prevent it from boiling over

Transfer the cooked pasta to the cream pan. Remove from the heat and stir to combine

Break <quantity>1</quantity> egg in a bowl. Beat it and add <quantity>1</quantity> splash of the pasta water

Add the beaten egg to the pasta over very low heat. Mix constantly to avoid lumps. Remove from the heat

Split the fettuccine onto two plates

Grate parmesan cheese to taste over the pasta. The fettuccine alfredo is ready