Start by bringing a large pot of salted water to a rolling boil. Once boiling, add the fettuccine and cook per package instructions until al dente. Reserve about a cup of pasta water before draining.

In a large skillet, melt the unsalted butter over medium heat. Once melted, add the minced garlic. Sauté for about a minute until fragrant; be careful not to burn it.

Pour in the rich double cream and whisk everything together. Allow it to simmer for a few minutes. This will help thicken and combine the flavors.

Gradually add the finely shredded Parmigiano-Reggiano cheese. Whisk until creamy and smooth. If it seems too thick, slowly add some reserved pasta water to reach your desired consistency.

Add a pinch of salt, freshly cracked black pepper, and ground nutmeg. Taste and adjust the seasonings, if necessary. Consider this step an art—you want a blend that dances on your palate!

Add the cooked fettuccine to your sauce. Toss everything together, ensuring every noodle is coated in that heavenly cheese sauce. This is where the magic happens!