Place a medium saucepan over low to medium heat and allow it to warm for about 1 minute before adding the butter.

Add 2 tablespoons of unsalted butter to the saucepan and let it melt slowly without browning.

Add the finely minced garlic cloves to the melted butter and stir continuously for 30 to 40 seconds until fragrant.

Avoid cooking the garlic too long because burnt garlic can make the Alfredo sauce bitter.

Slowly pour the heavy cream into the saucepan while stirring constantly with a whisk.

Reduce the heat to low and allow the cream to warm gently for about 3 to 4 minutes.

Stir the mixture regularly to prevent the cream from scorching at the bottom of the pan.

Add the optional cream cheese if you want an extra thick and creamy texture.

Continue whisking until the cream cheese fully melts into the sauce.

Sprinkle in the salt, black pepper, and optional nutmeg.

Stir well so the seasonings evenly distribute throughout the sauce.

Gradually add the freshly grated Parmesan cheese in small portions.

Whisk continuously after each addition to help the cheese melt smoothly into the cream.

Keep the heat low because high heat can cause the cheese to separate or become grainy.

Continue stirring until the Alfredo sauce becomes silky, creamy, and slightly thickened.

Taste the sauce and adjust the seasoning if needed.

If the sauce becomes too thick, add 1 to 2 tablespoons of milk or pasta water to loosen the consistency.

Let the sauce simmer gently for another 1 to 2 minutes while stirring occasionally.

Remove the saucepan from the heat once the sauce reaches your desired thickness.

Garnish with chopped fresh parsley for added color and freshness.

Serve immediately over cooked pasta, grilled chicken, roasted vegetables, or seafood.

Store any leftovers properly once the sauce cools completely.