Bring a large pot of heavily salted water to a rolling boil over high heat. Add the fettuccine pasta and cook according to the package instructions until al dente, usually about 10 to 12 minutes. Before draining the pasta, reserve about 1/2 cup of the starchy pasta water to help adjust the sauce later if needed.

While the pasta is cooking, melt the unsalted butter in a large skillet or saucepan over medium-low heat. Add the minced garlic and sauté gently for 1 to 2 minutes until very fragrant, being careful not to let the garlic brown or burn.

Slowly pour the heavy whipping cream into the skillet, stirring constantly to combine it evenly with the garlic butter. Allow the mixture to come to a gentle simmer, then reduce the heat to low and let it cook for 3 to 4 minutes until it begins to slightly thicken.

Gradually sprinkle the freshly grated Parmesan cheese into the gently simmering cream, whisking continuously until the cheese is completely melted and the sauce is smooth. Stir in the freshly grated nutmeg, kosher salt, and freshly cracked black pepper to taste.

Add the drained, hot fettuccine directly to the skillet, tossing gently with tongs to ensure every noodle is thoroughly coated in the rich Alfredo sauce. If the sauce seems too thick, splash in a little of the reserved hot pasta water, a tablespoon at a time, until you reach a silky consistency.

Remove the skillet from the heat and portion the pasta immediately into warmed serving bowls. Garnish with a sprinkle of finely chopped fresh parsley and an extra dusting of black pepper to serve.