Spaghetti with Peas and Cream Sauce (Spaghetti panna e piselli)

INGREDIENTS: (4 servings)
1 Pound Spaghetti
1 Pound fresh peas, shelled
7/8 Cup Heavy Cream
2/3 Cup freshly grated Parmesan cheese
4 Ttbsp Butter
1 Tbsp Olive Oil
Feshly grated Nutmeg, a pinch
Salt
Pepper

Melt the butter in a large saucepan. Add the peas and cook, over a low heat, for 2-3 minutes. Using a measuring pitcher, pour 5/8 cup of the cream into the pan, bring to a boil, and simmer for 1-2 minutes, until slightly thickened.

Remove the pan from the heat. Meanwhile, bring a large pan of lightly salted water to a boil.

Add the spaghetti and cook for 2-3 minutes until "al dente" (tender but still firm to the bite)

Remove the pan from the heat, drain the pasta and puti into the pan.

Add the peas and cream sauce to the pasta.

Place the pan to the heat, add the remaining cream and the grated Parmesan cheese.

Season to taste with salt, black pepper, and a pinch of grated nutmeg.

Using 2 forks, gently toss the pasta to coat with the peas and cream sauce

Transfer the pasta to a serving dish and serve immediately, with extra Parmesan cheese.