1. Fill a large pot with water and bring it to a boil. Add the salt and cook the fettuccine pasta until al dente. Reserve 1 cup of pasta water before draining.

2. In a large skillet over medium-low heat, melt the butter slowly. Add the minced garlic and cook for about 1 minute until fragrant.

3. Pour the heavy cream into the skillet while whisking continuously. Stir in garlic powder, salt, black pepper, and nutmeg.

4. Let the cream mixture simmer gently for 5 to 7 minutes over low heat without boiling.

5. Reduce the heat to low and gradually whisk in the Parmesan cheese and Romano cheese until fully melted and smooth.

6. Stir in the cream cheese until incorporated for extra creaminess.

7. If the sauce becomes too thick, add small amounts of reserved pasta water until the desired consistency is reached.

8. Add the cooked pasta to the Alfredo sauce and toss until every strand is evenly coated.

9. Garnish with chopped parsley and extra Parmesan cheese before serving immediately.