Boil half a box of fettuccine, and start a pan of water for poaching your eggs. While the pasta is cooking mix together 1/2 cup ricotta, 1/2 teaspoon of nutmeg, salt and pepper. Set aside.
Then (as the pasta is close to finishing) melt 2 tablespoons of butter in a separate pan. When the pasta is done, move it to the pan with the butter. Move the pan from the heat and toss the pasta in the butter.
Plate the pasta and spoon half the ricotta cheese mixture over each portion. Make little nests in the ricotta/pasta for your eggs to eventually sit in.
By now your egg poaching water should be ready to go. Poach your eggs--you want them a little "squidgy" as Jamie would say--and place them in their nests. (If you've never poached eggs before, Alton Brown's poaching method is not bad to start with.) Break open the yolks and let the golden happiness run out over your pasta. Add a little salt, pepper, and Parmesan cheese. Much better!