Fettuccine Alfredo

1: Heat a sauté pan and add 4 tablespoons of butter. Sauté the mushrooms until they reach your desired level of tenderness, seasoning with salt and pepper to taste.

2: Gently clean the mushrooms with a damp cloth before cutting, and avoid washing them.

3: In a separate pan, melt 1/2 cup of butter, then add 3 crushed garlic cloves and let it become aromatic.

4: Slowly add 1 quart of heavy cream to the butter and garlic, bringing it to a simmer.

5: Whisk in 1-2 cups of freshly grated Parmesan cheese, stirring until well combined.

6: Season with a bouillon cube, salt, pepper, and a dash of nutmeg.

7: Once the sauce has reached the desired flavor and cheesiness, turn off the stove to prevent curdling.

8: Smother the cooked fettuccine noodles in the creamy sauce before serving.