A rich and creamy Alfredo sauce perfect for pasta dishes, enhanced with a touch of garlic and nutmeg for added depth.
Melt the butter in a saucepan over medium heat until fully liquefied.
Use unsalted butter to better control the saltiness of the sauce.
Add the minced garlic to the melted butter and sauté until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Pour in the heavy cream and stir to combine with the butter and garlic.
Warm the cream gently to avoid curdling.
Sprinkle in the grated Parmesan cheese and stir until fully melted and incorporated.
Grate the Parmesan cheese finely for smoother melting.
Season the sauce with ground nutmeg, salt, and black pepper to taste.
Taste the sauce before adding salt, as Parmesan cheese is naturally salty.
Serve the Alfredo sauce over your favorite pasta and enjoy immediately.
Toss the pasta in the sauce to ensure even coating.
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