Fill a large pot with lightly salted water and bring to a boil over high heat

In a medium saucepan, combine wine and shallots and bring to a boil. Reduce by half. Add stock, and boil until liquid is nearly gone. Reduce heat to low and stir in cream. Simmer 5 minutes. Season with salt, pepper, and nutmeg to taste. Remove from heat, and stir in cheese and basil, reserving a little basil for garnish. Cover, and keep warm.

Add pasta to boiling water and cook until al dente. Drain well. Add to sauce and toss gently. Adjust seasonings as needed. Serve in bowls, garnished with reserved basil.