Instructions:

1. Cook the Fettuccine:

   • In a large pot, bring salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

2. Prepare the Alfredo Sauce:

   • In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant.

   • Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese, mixing until the cheese is melted and the sauce is smooth. Season with salt, pepper, and nutmeg (if using).

3. Combine Pasta and Crab:

   • Add the cooked fettuccine to the skillet with the Alfredo sauce. Toss to coat the pasta evenly. If the sauce is too thick, gradually add reserved pasta water until you reach your desired consistency.

   • Gently fold in the lump crab meat, being careful not to break it apart too much. Heat through for about 2-3 minutes.

4. Serve:

   • Plate the creamy crab fettuccine Alfredo and garnish with fresh parsley. Serve immediately and enjoy!