Ingredients:

  • 1 lb (450g) Fettuccine or Penne
  • 4 qt (3.8L) Water
  • 2 tbsp (34g) Kosher salt
  • 4 tbsp (57g) Unsalted butter
  • 3 cloves (15g) Garlic, minced
  • 1 cup (240ml) Heavy cream (minimum 36% fat)
  • 1 cup (100g) Parmesan cheese, finely grated
  • ½ tsp (3g) Cracked black pepper
  • ¼ tsp (1.5g) Nutmeg
  • Salt to taste

Instructions:

  1. Bring the salted water to a rolling boil. Add the pasta and cook for exactly one minute less than the package directions for 'al dente.' Before draining, scoop out 1 cup (240ml) of the starchy pasta water and set it aside.
  2. While the pasta cooks, melt the butter in the wide skillet over medium-low heat. Add the minced garlic and sauté for 1–2 minutes until the fragrance is released and the garlic is translucent, but not browned.
  3. Pour in the heavy cream and bring to a gentle simmer (small bubbles, not a boil). Let it reduce for 3–5 minutes until it slightly thickens and smells sweet. Stir in the nutmeg and black pepper.
  4. Lower the heat to low. Gradually whisk in the finely grated Parmesan one handful at a time, stirring constantly until the cheese is fully incorporated and the sauce is glossy.
  5. Toss the drained pasta directly into the skillet. Increase heat to medium and toss vigorously for 60 seconds. If the sauce feels too thick, add the reserved pasta water 1 tablespoon at a time until the sauce reaches a velvety, pourable consistency.