Pour the chicken stock into the pan and deglaze thoroughly to loosen any browned bits. Add the cream, stir, and simmer gently until the sauce begins to thicken. Stir in the grated Parmesan cheese and a pinch of nutmeg. Taste, and adjust the seasoning with salt and pepper if necessary.
Bring a large pot of water to a boil. Add salt generously, then cook the pasta until al dente, according to the manufacturer’s instructions. Drain, reserving a ladleful of the cooking water, which will be useful for adjusting the sauce’s consistency.
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