Alfredo Sauce

4 tablespoons butter
1 1/2 cups heavy cream
2 cups parmesan cheese (not grated parmesan in the green container)
4 garlic cloves (3 teaspoons garlic powder)
1 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon nutmeg

1. Melt the butter in a saucepan over medium-low heat. If the butter turns brown the heat is too high and you will want to start over
2. Add heavy cream and bring to a simmer not boiling it. Whisk often for around 5 minutes
3. Add garlic, salt, pepper and nutmeg, then start to add cheese around 1/4 cup at a time, whisking the entire time. Be sure to allow the cheese to fully melt before adding more
4. Serving in a warm bowl/plate will help prevent it from thickening too quickly

Note: If your sauce becomes too thick, thin it out with a little extra cream or pasta water. Too thin, add a little more parmesan cheese.