•INGREDIENTS:
8 oz (225 g) spaghetti (or your preferred pasta)
2 tbsp unsalted butter
2 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
Salt and black pepper, to taste
1/4 tsp nutmeg (optional, for added depth)
Chopped parsley (optional, for garnish)
•INSTRUCTIONS:
Cook the Spaghetti:
Bring a large pot of salted water to a boil.
Cook the spaghetti according to the package instructions until al dente.
Drain and set aside.
Make the Alfredo Sauce:
In a large skillet over medium heat, melt the butter.
Add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to let it brown.
Pour in the heavy cream and bring to a gentle simmer. Let it cook for about 2-3 minutes, stirring occasionally, until it slightly thickens.
Add the Cheese:
Reduce the heat to low and gradually add the grated Parmesan cheese, stirring continuously until it melts and the sauce is smooth.
Season with salt and black pepper to taste. If using, add the nutmeg at this point.
Combine Pasta and Sauce:
Add the cooked spaghetti to the skillet with the Alfredo sauce.
Toss well to coat the pasta evenly with the sauce. Cook for an additional 1-2 minutes until everything is heated through.
