For homemade Alfredo sauce, prepare 1 1/2-cups heavy cream, 1-cup grated Italian cheese, 5-tablespoons unsalted butter, and salt and pepper to taste. Also procure some ground nutmeg, either fresh or dried. Reduce ingredients in a medium saucepan, and put atop your favorite pasta, the classic accompaniment being fettuccine.
Over high heat, bring the heavy cream and butter to a boil, stirring occasionally to make sure it does not burn. Once boiling, reduce the heat to medium and simmer for an additional minute. When selecting cheese for this dish, Parmigiano-Reggiano is most preferable, but remember that its salt content is high, so reduce sodium addition later. Add approximately 6 ounces of the cheese to the pan, allowing it another minute to melt.
Once the cheese is combined with the butter and cream, remove the pan from the heat, and cook your pasta in a separate vessel, ideally a large pot of boiling, salted water. Cook the pasta according to the package instructions, drain it, and transfer it to a large service bowl. Next, test the Alfredo sauce for seasoning, adjust if necessary, and pour it top of the pasta. Sprinkle on the remainder of the reserved cheese and some of the nutmeg, if desired.