Fettuccine Alfredo Pasta

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1. 1Step 1: In a large pan, combine water and salt, then stir.
2. 2Step 2: Place the pan on the stove over high heat and bring the water to a boil.
3. 3Step 3: Once boiling, add the fettuccine. Use a spoon to push the pasta down until fully submerged.
4. 4Step 4: Cook the pasta according to package instructions until al dente, i.e., cooked through but with a slight bite. Boil on medium-high heat.
5. 5Step 5: Drain the pasta, reserving about half a cup of the cooking water to thin the sauce later if needed.
6. 6Step 6: Meanwhile, in a large skillet, melt butter over low heat. If using salted butter, you may need less salt later.
7. 7Step 7: Add the chopped garlic and sauté for a few seconds until the raw garlic aroma fades. Do not brown the garlic.
8. 8Step 8: Add the whipping cream and mix with a wire whisk. Bring to a gentle boil on low heat.
9. 9Step 9: Stir continuously with a whisk and simmer gently on low heat, watching to prevent the cream from burning or browning.
10. 10Step 10: Once the cream starts to boil gently, continue to simmer for 1 to 2 minutes until it thickens slightly.
11. 11Step 11: Add the grated vegetarian parmesan cheese and stir well.
12. 12Step 12: Add the cooked and drained pasta to the sauce in the pan.
13. 13Step 13: Use tongs to mix the pasta and sauce until every piece is coated.
14. 14Step 14: Cook for another 1 to 2 minutes on low heat, stirring frequently. If the sauce thickens too much, add some of the reserved pasta water.
15. 15Step 15: Taste and season with salt and crushed black pepper. Add a dash of nutmeg if desired.
16. 16Step 16: Mix again, then turn off the heat.
17. 17Step 17: Serve hot, garnished with extra parmesan and chopped parsley if using.
18. 18Step 18: Store leftovers in an airtight container in the refrigerator for 1 to 2 days. When reheating, add a little water or milk to thin the sauce.