For the pasta:

• 1 1/2 pound fettuccine dry, cooked al dente
• 2 tablespoon Kosher salt Diamond Crystal recommended

For the sauce:

• 3 tablespoon unsalted butter
• 2 teaspoon Kosher salt more or less to taste
• 1 1/2 cup heavy whipping cream

For finishing:

• 1 1/2 cup Parmesan cheese grated, plus additional cheese for serving
• 1/3 teaspoon freshly ground black pepper freshly ground preferred
• 1/2 teaspoon ground nutmeg

Optional:

• 2 tablespoon Italian parsley chopped

• 5 corn tortilla
• 2 tablespoon avocado oil
• ½ cup yellow onion slivered
• 2 clove garlic thinly sliced
• 1 jalapeno pepper large, diced, or serrano, more for spicier
• 10 egg large
• 10 ounce green enchilada sauce
• 1 cup queso fresco crumbled, or jack cheese
• 1 bunch fresh cilantro chopped for garnish
• 1 avocado large, sliced
• 1 teaspoon Kosher salt
• ¼ teaspoon freshly ground black pepper