Bring a large pot of salted water to a rolling boil. Add the fettuccine pasta and cook according to the package instructions until al dente (typically about 8-10 minutes). Remember to reserve a cup of the pasta cooking water before draining!

In a large skillet, melt the unsalted butter over medium heat until bubbly but not browned.

Add the minced garlic to the butter and sauté for just 1-2 minutes until fragrant and lightly golden. Be careful not to burn it, as burnt garlic can turn bitter.

Pour in the heavy cream, stirring to combine with the garlic butter. Let it simmer for 4-5 minutes, stirring occasionally to let the flavors meld together.

Reduce the heat to low and slowly add the grated Parmesan cheese. Stir continuously until it melts into a smooth, luscious sauce.

Add salt, black pepper, and nutmeg (if using). Taste and adjust seasoning as needed.

Add the cooked fettuccine to the skillet. Using tongs, toss until the pasta is fully coated in the creamy sauce, adding reserved pasta water a little at a time to achieve your desired consistency. Simmer for an additional 2-3 minutes.

Serve immediately, garnished with freshly chopped parsley if you like. Enjoy this creamy masterpiece!