Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Just before draining, reserve about 250ml (1 cup) of the starchy pasta water. Drain the pasta in a colander.

Start the Sauce Base: While the pasta is cooking, place a large frying pan or wide saucepan over a medium-low heat. Add the 100g of unsalted butter and let it melt completely.

Sauté the Garlic: Add the minced garlic to the melted butter. Cook gently for 1-2 minutes, stirring frequently, until it becomes fragrant. Be very careful not to let it brown, as this will make the sauce bitter.

Add the Cream: Pour the 300ml of double cream into the pan. Stir to combine with the garlic butter and bring the mixture to a gentle simmer. Let it bubble away softly for 3-4 minutes to thicken slightly.

Melt the Cheese: Reduce the heat to low. Gradually add the 120g of freshly grated Parmesan cheese to the cream, stirring constantly until it has completely melted into a smooth sauce. What works best for me is adding the cheese in three batches, ensuring each one is fully incorporated before adding the next. This prevents clumping.

Season Perfectly: Season the sauce with the freshly grated nutmeg, a generous pinch of salt, and plenty of freshly ground black pepper. Taste and adjust the seasoning if necessary. Remember the cheese is already salty, so be cautious with the salt.

Combine Everything: Add the drained pasta directly into the pan with the Alfredo sauce. Use a pair of tongs to toss everything together until every strand of pasta is coated in the glorious, creamy sauce.

Adjust Consistency: If the sauce seems too thick, add a splash of the reserved pasta water and toss again. The starch in the water will help emulsify the sauce, making it extra silky. Continue adding a little at a time until you reach your desired consistency.

Serve Immediately: Divide the pasta among four warm bowls. Garnish with the chopped fresh parsley and an extra grating of Parmesan cheese and black pepper. Serve straight away.