Melt Butter and Cook Garlic: Melt the butter over medium heat in a saucepan.

Add the minced garlic and sauté for about 1 minute, or until fragrant but not browned.

Add Heavy Cream: Pour the heavy cream into the saucepan with the melted butter and garlic. Bring to a simmer, stirring frequently.

Incorporate Parmesan: Reduce the heat to low. Gradually add the grated Parmesan cheese to the saucepan, whisking continuously until the cheese is melted and the sauce is smooth.

Season the Sauce: Season with salt, freshly ground black pepper, and a pinch of nutmeg if using. Stir well.

Simmer to Thicken: Simmer the sauce on low heat for a few minutes until it reaches your desired consistency. Be careful not to boil the sauce, as this can cause the cheese to separate.

Finish with Parsley (Optional): If using, stir in the chopped fresh parsley before serving.

Serve the Alfredo sauce hot over cooked pasta, such as fettuccine, linguine, or your choice of pasta. Garnish with extra Parmesan cheese and parsley if desired.