Cook the Fettuccine Pasta:

1. Boil Water for Pasta: Fill a large pot with water and bring it to a boil over high heat. Add a generous pinch of salt to the water.
2. Cook the Pasta: Add the fettuccine to the boiling water and cook according to package instructions, usually about 8-10 minutes for dried pasta. Stir occasionally to prevent the noodles from sticking together. For fresh fettuccine, cooking time will be shorter—about 2-3 minutes.
3. Drain the Pasta: Once the pasta is al dente, drain it, reserving about 1/2 cup of the pasta cooking water to help thin the sauce if needed.

Make the Alfredo Sauce:

4. Melt Butter: While the pasta is cooking, heat the butter in a large skillet or saucepan over medium heat until melted and bubbly.
5. Add Garlic: Stir in the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.
6. Add Heavy Cream: Pour the heavy cream into the skillet with the garlic and butter, stirring to combine. Bring the mixture to a gentle simmer, stirring occasionally. Allow it to simmer for about 3-4 minutes, or until the sauce thickens slightly.
7. Add Parmesan Cheese: Gradually add the freshly grated Parmesan cheese, stirring constantly to melt the cheese into the sauce. The sauce should be smooth and creamy. If it becomes too thick, add a little of the reserved pasta cooking water to achieve your desired consistency.
8. Season: Season the sauce with salt, pepper, and a pinch of nutmeg if desired. Taste and adjust the seasoning as needed.

Combine Pasta and Sauce:

9. Toss Pasta with Sauce: Add the drained fettuccine pasta to the sauce and toss to coat the noodles evenly. If the sauce needs to be thinned out, add more reserved pasta water, a tablespoon at a time, until the sauce reaches a silky consistency.
10. Serve: Transfer the pasta to serving plates or bowls and garnish with freshly chopped parsley for a pop of color and freshness.