Heat 5 cups of water in a sauce pan. Add salt to taste.

Once water starts to boil well add 226 grams(½ a pound or 8 ounces) of fettuccine pasta variety.

Push from the sides using a ladle for it to immerse fully.

Let it cook in medium flame.

Continue to cook until the pasta is al dente meaning it should be cooked with a slight crunch in it.

Drain water, reserve it for later use. Rinse the pasta with water to avoid further cooking, set it aside.

Heat 2 tablespoon butter in a pan. When it starts to melt spread it on all sides of the pan. Add 1 tablespoon finely chopped or minced garlic.

Saute for a minute.

Add 1 cup fresh cream along with ½ cup Parmesan cheese. For cream - you can alternatively add ½ cup cream and ½ cup milk.

Whisk it well until smooth and creamy.

Add a ladle of pasta cooked water to it to thin down the sauce. You can even add milk. Add little more pasta cooked water if needed.

Let the sauce boil for few seconds.

Add salt to taste, ¼ teaspoon pepper powder and a tiny pinch of nutmeg powder.

Mix it well. See how creamy the sauce it.

Now add cooked pasta to it.

Mix it well until the sauce coats the pasta. Sprinkle 1 tablespoon parsley chopped.

Mix it well, thin down by adding a ladle of pasta cooked water if needed.

Fettuccine Alfredo Pasta is ready!

Serve hot and enjoy!