Step 1

In a large pot, cook the Fettuccine until just undercooked.  It will finish cooking in the sauce.

Step 2

While the pasta is cooking, heat the cream and garlic (if using) over low-medium heat in a deep saute pan.

Step 3

Add butter and whisk gently until melted. Remove and discard the garlic. Mix in the nutmeg and cheese. Season with freshly grated black pepper.

Step 4

Drain, reserving 2 cups pasta cooking liquid. Add it to the pan, and gently toss the pasta to coat in the Alfredo sauce (adding some of the pasta water if needed to loosen).

Step 5

Top with more grated cheese and chopped parsley. Serve immediately.