In a large pot, bring water to a boil and season with salt. Cook fettuccine as per package instructions until aldente. Drain and set aside.
In a sauce pan, bring cream and butter to a boil, and than lower heat to simmer. Add in 3/4 cup parmesan cheese, and stir until smooth. Remove from heat and add in chopped fresh herbs, nutmeg and salt and pepper to taste.
Pour the alfredo over the pasta and toss everything together. Top the pasta with the remaining parmesan cheese and toss once more until everything is combined. Serve immediately.