Crab Alfredo

Method

1. Bring a large pot of water to a rolling boil, add 1 teaspoon of the kosher salt, and cook the fettuccine until just shy of tender, about a minute less than the package says; scoop out 1 cup of the cooking water, then drain.
2. Melt the unsalted butter in a wide skillet over medium-low heat, add the garlic, and cook until fragrant and barely blond, about 1 minute, without letting it brown.
3. Pour in the heavy cream and simmer gently until it thickens enough to coat the back of a spoon, 4 to 5 minutes, then whisk in the Parmesan cheese a handful at a time until smooth.
4. Stir in the lump crabmeat, ground nutmeg, black pepper, and the remaining 1 teaspoon kosher salt and warm through over low heat for about 2 minutes; longer cooking turns the crab stringy.
5. Add the drained fettuccine and toss with tongs, loosening the sauce with the reserved cooking water a splash at a time until it clings and turns glossy.
6. Off the heat, finish with the lemon juice and flat-leaf parsley and serve immediately, before the sauce tightens in the pan.