Place the saucepan over medium heat and add the butter, letting it melt completely. Once melted, add the minced garlic and cook for 60 to 90 seconds, stirring constantly, until fragrant but not browned.

Add the cream cheese cubes to the garlic and butter, stirring constantly with your whisk. The pieces will start to soften and break down within 30 seconds.

While whisking, add the milk in a slow, steady stream rather than all at once. This prevents lumps from forming and keeps the sauce smooth as it comes together.

Continue whisking for another minute or two until the sauce looks completely smooth with no streaks of cream cheese visible. The mixture should flow freely off your whisk without clumping.

Remove the pan from heat and sprinkle the grated Parmesan over the surface while whisking continuously. Keep whisking for about one minute until the cheese fully incorporates and the sauce becomes glossy.

Add the salt and black pepper, stirring to combine. Taste the sauce and adjust seasoning as needed.

Grate a tiny pinch of fresh nutmeg directly into the sauce and add the lemon juice, stirring well.

Cook your pasta in salted boiling water until al dente, then drain it, saving about one cup of the pasta cooking water. Add the hot pasta directly to the sauce and toss gently, adding pasta water a few tablespoons at a time until the sauce reaches your preferred consistency.