Start by heating a large skillet over medium-low heat. Add the butter and allow it to melt gently. Once melted, toss in the minced garlic. Sauté for about 30 seconds to 1 minute, just until the garlic releases its fragrance. Be cautious here; you don’t want to let the garlic brown. It should be aromatic and mellow, setting the foundation for your Alfredo sauce.

Next, pour in the heavy cream while stirring to blend everything together. Sprinkle in the kosher salt and black pepper. It’s time to bring the mixture to a gentle simmer over medium heat. Keep stirring frequently and scrape the sides and bottom of the pan to prevent any curdling.

Allow the sauce to simmer for about 10 to 12 minutes. You want it to reduce down to around 1 cup. Look for a slightly thickened consistency that can coat the back of a spoon. This step is essential to achieve that luxurious Alfredo sauce texture.

Once you’ve reached the desired consistency, turn off the heat and mix in the grated Parmesan cheese and the nutmeg. If you find the sauce is a bit thick, feel free to add a splash of water or more cream. Just do it gradually—1 tablespoon at a time—until you achieve the perfect creaminess. Remember to taste and adjust with more salt and pepper if needed.