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Heat butter and olive oil in a large sauté pan over medium heat until melted and lightly bubbling.
Add garlic and sauté for 30–60 seconds until fragrant but not browned.
Pour in the cream and bring to a gentle simmer. Reduce the heat and let it bubble slowly for 5–6 minutes, stirring often, until slightly thickened.
Add cheese in batches, stirring constantly. This prevents clumping and ensures a smooth sauce.
Season with salt, pepper, and a tiny pinch of nutmeg.
If it gets too thick, loosen with a bit of pasta water.
Toss immediately with al dente fettuccine or tagliatelle, coating every strand.
Serve immediately, topped with a little extra Parm and cracked black pepper.