Add water and salt in a deep pan and put it on the stovetop.
Stir and bring the salted water to a boil on high heat.
Once the water is boiling, add fettuccine pasta.
Use a spoon to push the fettuccine into the boiling water until fully submerged.
Continue to boil the fettuccine pasta on medium to high heat.
According to the package instructions, cook till the pasta is al dente.
Drain the water. Make sure to reserve some cooked pasta water for the sauce.
For the alfredo sauce, melt salted or unsalted butter in a deep skillet on low heat.
Once the butter melts, add chopped garlic and sauté till the raw aroma goes away.
Next, add heavy whipping cream.
Use a whisk to stir continuously and bring the mixture to a low simmer.
After the cream comes to a gentle boil, simmer further till the mixture thickens slightly.
Then, add grated vegetarian parmesan cheese.
Whisk well to combine the cheese with the cream.
Add the cooked fettuccine paste to the alfredo sauce.
Use a tong to thoroughly mix the pasta and sauce together.
Cook the pasta further for a minute or two. Stir frequently to keep the pasta from sticking together.
Add salt, crushed black pepper and grated nutmeg.
Mix the fettuccine alfredo once again and switch off heat.