Pasta al Limone

 (courtesy Daniele Scalise)


 Melt 2 TB butter in small saucepan. Add cream, nutmeg, salt, pepper. Stir. Turn off heat.

 Off heat, add juice of one lemon. Add parmesan cheese. If sauce is dry, add 2TB pasta water.


 Add fresh dill, cut into tiny pieces.

Note: The best way to reduce herbs to tiny pieces is not by chopping, which bruises the delicate leaves and sometimes makes them mushy. Buy a pair of scissors which you use only for this purpose. Snip the herbs crudely into a bowl, then snip them in the bowl with the tip of the scissors until they're fine enough.