Ingredients:

  • 1 lb (450g) Fettuccine or Linguine
  • 1 tbsp (15ml) Salt
  • 1/2 cup (115g) Unsalted Butter
  • 2 cups (480ml) Heavy Cream
  • 1 1/2 cups (150g) Freshly Grated Parmesan Cheese
  • 2 cloves (6g) Garlic, minced
  • 1/4 tsp (1.5g) Ground Nutmeg
  • 1/2 tsp (3g) Freshly Cracked Black Pepper
  • Salt to taste

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions, pulling the noodles out 1 minute early to remain al dente. Reserve 1/2 cup (120ml) of the starchy pasta water before draining.
  2. Melt the butter in a skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant but not browned.
  3. Pour in the heavy cream and bring to a gentle simmer. Let the sauce reduce slightly for 3-5 minutes until it begins to thicken.
  4. Lower the heat to low. Whisk in the grated Parmesan cheese one handful at a time, stirring constantly until the sauce is smooth and glossy.
  5. Stir in the nutmeg and black pepper. Toss in the cooked pasta, adding the reserved pasta water a tablespoon at a time until the sauce reaches a velvety consistency.