Place your saucepan over medium heat and add the butter. Let it melt slowly, but don’t let it brown—this sauce should stay creamy and light, not nutty like browned butter.

Stir in the minced garlic and cook just until fragrant. Be careful not to let it burn—burnt garlic can make the sauce taste bitter.

Slowly pour in the cream while stirring. Let the mixture come to a gentle simmer, not a boil.

Pro tip: Keep the heat medium-low to avoid curdling or scorching.

Let the cream and butter mixture bubble gently. This step thickens it up just a bit and blends the flavors.

Be patient while stirring—this is where the magic happens!

Lower the heat to low and sprinkle in the cheese a little at a time, stirring constantly until it melts completely.

Pro tip: Don’t dump all the cheese in at once or it may clump. Slow and steady wins here.

Add salt and black pepper to your liking. If you're using nutmeg, add a small pinch here too. Stir everything together one last time.

Pour the Alfredo sauce over hot pasta, give it a good toss, and enjoy while it’s fresh and creamy. Top with parsley if you’re feeling fancy!