Boil the Fettuccine: Bring a large pot of water to a vigorous rolling boil. Add 2 tablespoons kosher salt. Cook the fettuccine until 1 minute shy of true al dente (about 8 to 9 minutes). Before draining, dip a glass measuring cup into the pot to scoop out 1/2 cup of starchy pasta water. Drain pasta and do not rinse.

Melt Butter & Bloom Garlic: While pasta cooks, melt the butter in a large deep skillet or Dutch oven over medium-low heat. Add the minced garlic and sauté gently for 60 to 75 seconds until fragrant and softened, taking care not to brown the butter or garlic.

Simmer Heavy Cream: Slowly pour in the room-temperature heavy whipping cream, stirring continuously into the melted garlic butter. Bring to a gentle, lazy simmer (small bubbles along the rim) and cook for 3 to 4 minutes until slightly reduced and thickened.

Whisk in Parmigiano-Reggiano: Reduce heat to low. Add the freshly grated Parmigiano-Reggiano in three separate batches, whisking vigorously after each addition until the cheese melts completely into a silky, satin-smooth sauce. Whisk in grated nutmeg, kosher salt, and cracked black pepper.

Toss & Emulsify Fettuccine: Transfer the drained al dente fettuccine directly into the skillet. Toss and twirl the pasta vigorously with tongs for 1 to 2 minutes over low heat, splashing in 2 to 4 tablespoons of reserved starchy pasta water as needed. The starch combines with dairy fats to create an ultra-glossy, clingy emulsion that coats every strand.

Garnish & Serve Immediately: Remove from heat. Divide into warm shallow pasta bowls. Top with an extra blizzard of freshly grated Parmigiano-Reggiano, coarse cracked black pepper, and fresh parsley ribbons. Serve immediately while warm and decadent!