12 ounces dry fettuccine pasta
4 tablespoons butter
1 teaspoon garlic, finely minced
2 cups heavy cream
1 teaspoon kosher salt
1/2 teaspoon white pepper
1/2 teaspoon dry mustard powder
Few grinds fresh nutmeg
2 cups freshly grated Parmesan cheese plus more for serving
Optional – chopped parsley (for garnish)
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If you use fresh pasta instead of dried pasta, the timing of this dish will change. Fresh pasta cooks up quickly so make the sauce first, then cook the fresh pasta and add to the sauce.