Place a saucepan over medium heat. Add butter and let it melt slowly until fully liquid and smooth.

Add minced garlic into melted butter. Cook for one minute until fragrant but not browned or burned.

Slowly add heavy cream into the pan. Stir gently to combine butter and cream into a smooth base.

Let the mixture simmer on low heat. Do not boil because it may separate or become too thick.

Add salt, black pepper and nutmeg if using. Stir well so seasoning blends evenly into the sauce.

Slowly add grated Parmesan cheese. Whisk continuously to help cheese melt smoothly into the creamy sauce.

Keep stirring until sauce becomes thick and silky. Make sure no lumps remain for a perfect texture.

If sauce is too thick, add a splash of cream. If too thin, simmer a bit longer gently.

Taste the sauce carefully. Add more salt or cheese if needed for stronger flavor balance.

Take saucepan off the heat once sauce is creamy and smooth. This prevents overcooking and separation.

Sprinkle fresh parsley on top for color and freshness. This step enhances presentation and flavor.

Serve warm over pasta, chicken or vegetables. Enjoy the rich and creamy homemade Alfredo sauce.