Bring a large pot of salted water to a rolling boil. The water should taste like the sea — generously salted. Drop the linguine in and cook according to the package directions until al dente. You'll know it's ready when the pasta offers a slight resistance to the tooth but is no longer chalky white in the centre. Reserve about 250ml of the starchy pasta water before draining.

While the pasta cooks, melt the butter in a large frying pan over medium heat. Watch as the butter begins to foam and turn a pale golden colour, releasing a nutty, rich aroma. This should take about 2 minutes.

Add the minced garlic to the foaming butter. Stir constantly with a wooden spoon for 60 to 90 seconds. The garlic should become fragrant and soft, but not brown — if it turns dark, the sauce will taste bitter. The moment you smell that sweet, pungent garlic aroma intensifying, you're exactly where you need to be.

Pour the double cream into the pan in a steady stream. Stir the cream and garlic together until the mixture is smooth and uniformly pale yellow. Bring the cream to a gentle simmer — look for small bubbles breaking the surface, not a vigorous boil. Let it cook for 2 to 3 minutes, stirring occasionally, until it thickens enough to coat the back of your spoon.

Reduce the heat to low and gradually add the grated parmesan. Sprinkle it in handfuls, stirring each addition until fully melted before adding the next. The sauce will transform from a thin liquid into a glossy, velvety blanket that clings to your spoon. Season with salt, pepper, and the nutmeg if using.

Add the drained linguine directly into the sauce. Toss the pasta with tongs or a wooden spoon for about 1 minute, ensuring every strand is coated. If the sauce feels too thick, splash in a little of the reserved pasta water — about 60ml at a time — until you reach a silky consistency that flows easily around the pasta.

Serve immediately in warmed bowls. Garnish each portion with a generous sprinkle of fresh parsley and extra parmesan. The pasta should be glossy, steaming, and utterly decadent.