In a deep. lidded, 12-inch skillet, combine 2 cups of stock with 3 minced garlic coves, 1 teaspoon kosher salt and ½ teaspoon pepper. Add the pasta to the pan, breaking in half to fit IF needed.
Place the pan over medium-high heat, stirring pasta every 30 seconds or so. Once the stock begins to come to a boil, reduce the heat to medium-low. Add 1 cup of milk, 1 tablespoon of butter, and 1 pinch of grated nutmeg to sauce and simmer for 6-7 minutes, or until the pasta is tender, stirring frequently to coat noodles in sauce. If the liquid begins to evaporate before the pasta is tender, add in an additional 1 tablespoon of milk at a time as needed.
Remove the skillet from the heat once the noodles are tender. Add the parmesan and toss to coat. Serve immediately.
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Notes
Nutmeg: Freshly grated nutmeg is best for Alfredo sauce, as it deepens the sauce. Pre-gated nutmeg is NOT the same. If that is all you have on hand, it is best to simply omit the nutmeg from the sauce.Milk: Feel free to replace the 2% milk with whole milk or skim milk.Storage: This alfredo is best served fresh. If you happen to have leftovers, store in the refrigerator for up to 3 days. And to reheat add a bit more stock to thin it out, as the pasta may dry out as it sits.