Bring a large saucepan of lightly salted water to the boil. Add the pasta, return to the boil
and cook for 8-10 minutes, or until tender but still firm to the bite, then drain thoroughly.
Melt the butter in a large, heavy-based saucepan. Add the petits-pais and cook for 2-3 minutes.
Add 150ml / 5 fl oz of the cream and bring to the boil. Reduce the heat and simmer for 1 minute, or
until slightly thickened.
Add the drained pasta to the cream mixture. Place the saucepan over a low heat and toss until
the farfalle are thoroughly coated. Season to taste with nutmeg, salt and pepper, then add the
remaining 4 tablespoons cream and the grated Parmesan cheese. Toss again and transfer to individual
serving bowls. Garnish with parsley sprigs and serve immediately with extra Parmesan cheese for
sprinkling and crusty bread.