Bring a large pot of generously salted water to a rolling boil. You'll know it's ready when the steam rises in thick, humid clouds and the water bubbles vigorously. Drop in your linguine and cook it for one minute less than the package instructions suggest — you want it to have a slight resistance, a little bite at the centre, as it will finish cooking in the sauce.

While the pasta boils, melt the butter in a large frying pan over a medium-low heat. Watch as the butter foams gently, then subsides into a quiet, golden pool. The sound should be a soft, contented sizzle, not a frantic spit. Add the minced garlic and stir constantly. You want it to soften and become fragrant — about 90 seconds — but not to take on any colour. The moment you smell that sweet, nutty aroma, you're on the right track.

Pour in the double cream and the chicken stock. Stir everything together with your wooden spoon, scraping up any little bits from the bottom of the pan. The sauce will look thin and pale at this stage. Turn the heat up to medium and let it come to a gentle simmer — you'll see lazy bubbles breaking the surface, and the sauce will begin to thicken and turn a warm, creamy ivory.

Reduce the heat to low and add the grated Parmesan cheese. Sprinkle it in by the handful, whisking or stirring continuously. Watch as the cheese melts into the cream, turning the sauce into a glossy, velvety river. It should coat the back of your spoon thickly. Season with the salt, pepper, and that whisper of nutmeg. Taste it — it should feel rich and balanced, not at all salty from the cheese alone.

Drain the linguine, but reserve about 200ml of the starchy pasta water. Do not rinse the pasta. Transfer the hot linguine directly into the pan with the sauce. Toss everything together with tongs, lifting and turning the pasta so every strand gets coated. If the sauce feels too thick, add a splash of that reserved pasta water, one tablespoon at a time, until it loosens to a silky consistency that glides off the pasta.

Squeeze in the lemon juice and scatter over the fresh parsley. Toss once more. The lemon brightens everything, cutting through the richness. You'll see the sauce take on a subtle sheen. Serve immediately in warm bowls, with extra grated Parmesan on the side for those who want a little more.