Ingredients:

  • 1 lb fettuccine or linguine
  • 4 qt water
  • 2 tbsp kosher salt
  • 4 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 2 cups heavy cream
  • 1 cup Parmesan cheese, freshly grated
  • ½ tsp cracked black pepper
  • ¼ tsp ground nutmeg

Instructions:

  1. Bring 4 qt of water and 2 tbsp kosher salt to a rolling boil in a large stockpot.
  2. Add 1 lb fettuccine or linguine to the boiling water and cook until al dente, typically 1–2 minutes less than the package directions.
  3. Before draining, scoop out ½ cup of the cloudy pasta water and set it aside; drain the noodles using a colander.
  4. Place a large skillet over medium heat and melt 4 tbsp unsalted butter until it begins to foam.
  5. Add 4 cloves minced garlic and sauté for about 60 seconds until fragrant but not browned.
  6. Pour in 2 cups heavy cream and bring to a gentle simmer, bubbling for 3–5 minutes until the sauce reduces slightly and thickens.
  7. Stir in ½ tsp cracked black pepper and ¼ tsp ground nutmeg.
  8. Lower the heat to low and add the cooked pasta to the skillet, tossing with tongs to coat every strand.
  9. Sprinkle in 1 cup grated Parmesan cheese gradually, stirring constantly to emulsify.
  10. If the sauce is too thick, whisk in the reserved pasta water one tablespoon at a time until the sauce is glossy and clings to the noodles.