In a medium saucepan over medium heat, melt the butter. Then add the garlic, salt, pepper, garlic powder, and nutmeg and cook for 1 minute.
Slowly add the heavy cream and bring to a rapid simmer, then reduce the heat to medium-low and gently simmer for 5 minutes.
Remove from the heat and add the cheese a small amount at a time, whisking until completely melted and incorporated before adding the next batch.
Return to the stovetop and cook on low for an additional 2 to 5 minutes, stirring constantly, until beginning to thicken.
Toss with 1 pound of fettuccine pasta and serve immediately, garnishing with fresh parsley and additional pepper, if desired.
Notes
Heavy Cream: While you can substitute milk, your sauce will be substantially thinner.
Pepper:I liked cracked black pepper, but if you want a pure white sauce, use white pepper.
Parmesan cheese – Grate your own with the small holes of a box grater or use a Microplane grater. You want small pieces of Parmesan so they will melt easily into the sauce.
Reheating: This sauce is best eaten immediately. Unfortunately, it doesn’t reheat very well because the sauce tends to split, which means the butter separates from the sauce. Once a sauce splits, it’s difficult to bring it back together again.
Nutrition information is for the sauce only; it does not include the cooked pasta.