For picture directions, click here.

1/4 cup heavy cream
1/2 cup Parmesan cheese
4 cloves garlic, sliced (or minced)
1-1/2 tsp olive oil (can use butter)
1 Tbsp butter
1/8 tsp pepper
pinch nutmeg
2-3 oz cooked fettuccine pasta

In a medium saucepan over medium heat, saute garlic in olive oil
until lightly browned.  Turn burner off, but keep pan on the burner. 
Add butter and cream.  Stir until butter is melted.  Add cheese and
fettuccine, stir until pasta is coated.  Add pepper and nutmeg.  Stir. 
Serve immediately.

TIP: If the cheese clumps together, turn the burner onto low and stir until the clumps go away.  It usually only takes about 3-4 minutes.