Bring a large pot of water to a rolling boil. Add 2 tablespoons kosher salt. Drop in fettuccine noodles and boil for 9 to 10 minutes until just al dente (1 minute less than package directions).

Before draining, scoop out 1/2 cup of starchy cloudy pasta water and reserve. Drain remaining pasta.

In a large high-sided skillet over medium-low heat, melt European butter. Add minced garlic and sauté gently for 60 seconds until fragrant and translucent (do not brown).

Pour in heavy whipping cream and bring to a gentle simmer. Cook for 3 to 4 minutes, stirring frequently, until slightly thickened and reduced.

Reduce heat to absolute lowest setting (or pull skillet off heat). Gradually whisk in freshly grated Parmigiano-Reggiano by the handful, whisking vigorously after each addition until silky and completely melted.

Season sauce with freshly grated nutmeg and coarse black pepper. Add hot drained fettuccine directly into the skillet.

Using tongs, toss pasta vigorously for 1 to 2 minutes over low heat, splashing in 2 to 4 tablespoons of hot pasta water as needed until sauce clings luxuriously to every strand.

Divide into warmed ceramic pasta bowls, garnish with fresh flat-leaf parsley, extra shaved parmesan, and coarse cracked black pepper. Serve immediately!