Fettuccine Alfredo

Cook the fettuccine in seasoned pasta water according to the package directions for al dente.

Meanwhile, in a large saucepan, melt the butter over medium heat. Add the garlic, and cook and stir for one minute. Then, gradually stir in the cream. Bring the mixture to a gentle boil. Editor's Tip: It's important to stir while adding the cream (and then again in the next step when adding the cheese). Stirring keeps the dairy from overheating, which can cause the sauce to break (or separate and curdle). If that does happen, don't fret! Here's how to save a broken sauce. Reduce the heat and simmer, uncovered, stirring constantly. After three to five minutes, the sauce should be slightly thickened.

Reduce the heat to low. Gradually whisk in the Romano cheese and 1/2 cup Parmigiano Reggiano. Return the mixture to a simmer. Cook and stir until just thick enough to coat a metal spoon. Stir in the salt, pepper and nutmeg.

Drain the fettuccine and add it to the sauce. Toss to coat. Editor's Tip: Don't rinse the pasta! Rinsing removes the starchy outer coating that helps the sauce cling to the pasta. If the pasta finishes before the sauce, toss the noodles with a little bit of olive oil or butter to keep them from sticking together. Sprinkle the pasta with the remaining Parmigiano Reggiano and, if desired, parsley.