Butter: ½ cup (1 stick) of unsalted butter provides a rich base.
Heavy cream: 1½ cups of heavy cream contribute to the sauce’s luxurious texture.
Garlic: 2 cloves, minced, add a subtle yet essential flavor.
Parmesan cheese: 1 cup of freshly grated Parmesan ensures a smooth, melt-in-your-mouth consistency.
Salt and freshly ground black pepper: To taste, balancing and enhancing the overall flavor.
Nutmeg (optional): A pinch can add a warm, nutty undertone to the sauce.

Melt the butter: In a medium saucepan over medium heat, melt the butter until it begins to foam slightly.
Sauté the garlic: Add the minced garlic to the melted butter, stirring continuously for about 1 minute until it’s fragrant but not browned.
Incorporate the cream: Pour in the heavy cream, whisking steadily to blend it with the butter and garlic mixture.
Simmer the sauce: Bring the mixture to a gentle simmer, allowing it to cook for 3-4 minutes. This process helps thicken the sauce slightly.
Add Parmesan cheese: Gradually whisk in the freshly grated Parmesan cheese until it’s fully melted and the sauce is smooth.
Season to taste: Sprinkle in salt, freshly ground black pepper, and a pinch of nutmeg if using. Adjust the seasoning according to your preference.
Serve immediately: Toss the sauce with your favorite cooked pasta, ensuring each strand is well-coated.

Use fresh Parmesan: Grating Parmesan cheese yourself ensures a smoother sauce, as pre-grated cheeses often contain additives that can affect melting.

Control the heat: Maintaining a medium heat prevents the sauce from scorching or separating.

Adjust consistency: If the sauce becomes too thick, add a small amount of pasta water to reach your desired consistency.

Serve immediately: Alfredo sauce is best enjoyed fresh. If it sits too long, it can thicken or develop a skin on top.