Fettuccine Alfredo

Instructions

1. Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, according to package instructions. Reserve 1/2 cup (120ml) of pasta water, then drain the pasta.
2. In a large skillet over medium heat, melt the butter. Add minced garlic if using, and sauté for about 1 minute until fragrant.
3. Pour in the heavy cream and bring to a gentle simmer. Stir occasionally, allowing the cream to reduce slightly, about 3-4 minutes.
4. Lower the heat and gradually add the grated Parmesan cheese, stirring continuously until the cheese is completely melted and the sauce is smooth.
5. Season the sauce with salt, black pepper, and nutmeg if using. Adjust seasoning to taste.
6. Add the cooked fettuccine to the skillet, tossing it in the sauce to coat evenly. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
7. Remove from heat and sprinkle with fresh parsley. Toss again to combine.
8. Serve immediately, garnished with additional Parmesan cheese if desired.