Rich and Creamy Alfredo

Alfredo Sauce is extremely easy to create.  It is a rich white sauce that should be buttery and creamy, with the tang of Parmesan Cheese and the zip of garlic.  I have had some Alfredo that tastes like paste and others that are rich and creamy.
This recipe goes together so fast, make sure all of your ingredients are prepped and ready to go before starting.  

Equipment:
8 inch non-stick skillet
Silicone coated whisk

Ingredients:
4 oz Cream Cheese
1/2 Cup Cold butter 
1/2 Clove of Garlic, minced
1/2 tsp pepper
1/2 Cup grated Parmesan Cheese
1 Cup Whole Milk or Heavy Cream
Freshly Grated Nutmeg; about 1/8 of a teaspoon
Fresh chopped Parsley

Procedure:
1.  Beginning in a cold skillet, place the butter and the cream cheese and heat to medium.  Whisk together until combined.  It will look like tiny curdles of milk; 1 to 2 minutes.
2.  Add the minced garlic just as the butter and cream cheese mixture is coming together and whisk for a few seconds to release the oils in the garlic.
3.  Add the heavy cream or milk and whisk until a creamy bubbly sauce forms.
4.  Turn down the heat to low and add the Parmesan Cheese and whisk until combined and melted into the sauce.
5.  Add the pepper and grate the nutmeg over the top of the sauce then stir into sauce off the heat.
6. Cooked Fettuccini noodles and drain.  Toss with final tablespoon of butter and then pour finished sauce over the top for family style.   Garnish with some fresh chopped parsley.