Pasta al 'alfredo

3 cups whipping cream
 2 oz. grated parmesan cheese
 2 oz. grated pecorino cheese
 dash of nutmeg
 salt and freshly ground black pepper to taste
 1 lb. pasta, cooked to al dente
 
 Heat cream until it scalds. Thicken with cheeses and add nutmeg and 
 salt and pepper to taste. Simmer until the desired consistency is 
 achieved. Toss in pasta and serve immediately.
 
 NOTE: More cheese or butter can be added for a thicker consistency.