Begin by bringing a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Reserve about 1 cup of pasta water, then drain the rest.
In a large skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic.
Pour in the heavy cream and stir to combine with the garlic and butter. Let this simmer for about 2-3 minutes until it thickens slightly.
Add the salt, freshly ground black pepper, and a pinch of grated nutmeg to the sauce. Stir well to incorporate all the flavors.
Add the cooked fettuccine to the skillet with the sauce. Toss to coat the pasta evenly. If the sauce is too thick, gradually add some reserved pasta water until you reach your desired consistency.
Remove the skillet from heat and stir in the grated Parmigiano Reggiano cheese. Continue to toss until the cheese melts and the sauce becomes creamy and luscious.
