When it comes to creamy Alfredo sauce, there is usually enough cheese already, but one seasoning in particular can add a refreshing and surprising new flavor note: nutmeg.

In some ways, the Alfredo sauce you find on store shelves in the U.S. resembles a basic French béchamel sauce, where nutmeg is a common ingredient for adding warmth and depth.

Add the nutmeg during or right after heating, and mix well. Consider a dash or two for a single serving, or about a quarter teaspoon for a serving of four to six.

Both pre-grated (powdered) and fresh-grated nutmeg work, but in the case of a buttery Alfredo, the powdered version brings more flavor, while the fresh nutmeg is aroma-forward.

The result is a new look for a modern classic, bringing a hint of earthy, zesty bite, a little more complexity, and a deep aromatic note to the dish.