Step 1

Heat a large skillet over medium-low heat. Add butter. Once melted, add garlic and saute until fragrant, 30 to 60 seconds. Do not brown the butter or garlic.

Step 2

Add the heavy cream, salt, pepper, and stir to combine. Bring the cream to a simmer over medium heat. Cook, frequently stirring, scraping the sides and bottom of the pan to make sure the cream does not curdle.

Step 3

Reduce the sauce to about 1 cup, 10 to 12 minutes. The consistency should be slightly thickened and be able to coat the back of a spoon.

Step 4

Turn off the heat and stir in the parmesan cheese and nutmeg. If the sauce is too thick, add water or more cream. Add 1 tablespoon at a time until you reach the desired consistency—season with salt and pepper to taste.