Cook pasta until al dente. Reserve ½ cup of pasta water and set aside.

Melt butter in a large pan, add garlic and sauté until fragrant; 2-3 minutes.

Whisk in heavy cream, nutmeg, and cracked black pepper. Allow mixture to thicken on medium heat, whisking occasionally; 5-6 minutes.

Bring to slow boil and whisk in parmesan cheese a little at a time. If mixture is too thick, use the reserved pasta water as needed.

Reduce heat, toss in cooked pasta and season with kosher salt.

Serve immediately.