2 8.8oz packages fettuccine egg pasta
1/2 C. butter
1 large clove garlic, finely minced
2 C. heavy cream
2 C. shredded parmesan cheese
zest of 1 lemon
2 pinches freshly ground nutmeg
salt and pepper
chopped parsley, optional
crushed red pepper, optional
1. Cook fettuccine according to package directions
2. Meanwhile, place the butter and garlic in a large skillet over medium heat. Saute for 2-3 minutes, then add cream and bring to a simmer. Stir in the cheese, lemon zest and nutmeg. Stir until the sauce is smooth. Once pasta is al dente, scoop it out of the water, reserving 2 C of the water and add into the sauce. Stir and cook the pasta and sauce together for 1-3 minutes. Salt and pepper if needed, and add a pinch of crushed red pepper if desired.
3. If the alfredo sauce starts to thicken too much before you are ready to serve, stir in some of the pasta water to thin. Serve warm with a sprinkle of chopped parsley over top.