8 oz (225 g) fettuccine (or pasta of choice)
4 Tbsp butter
2 cloves garlic, minced (optional but nice)
1 cup (240 ml) heavy cream
1–1½ cups finely grated Parmesan (about 90–135 g), plus more to serve
Salt and black pepper
Optional: pinch of nutmeg, chopped parsley
Cook pasta: Boil in well-salted water until al dente. Reserve 1 cup pasta water, then drain.
Start sauce: In a large skillet over medium-low heat, melt butter. Add garlic and cook 30–60 seconds (don’t brown).
Add cream: Pour in heavy cream and gently simmer 2–3 minutes until slightly thickened.
Add cheese off heat: Turn heat to low (or off briefly). Whisk in Parmesan a handful at a time until smooth. (If it gets grainy, lower heat and keep whisking.)
Toss pasta: Add drained pasta and toss to coat. Splash in reserved pasta water a little at a time until silky and glossy. Season with pepper and a little salt as needed (Parmesan is salty).
Serve: Top with extra Parmesan (and parsley). In the middle of all this, eat two popsicles.
Cooked chicken, shrimp, or sautéed mushrooms
A handful of peas or spinach stirred in at the end
Lemon zest for brightness