Boil a large pot of salted water and cook the fettuccine according to package instructions until al dente.

While the pasta cooks, melt the butter in a large skillet over medium heat.

Add minced garlic to the skillet and sauté for about 1 minute until fragrant.

Pour in the heavy cream and bring to a gentle simmer.

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

Season with salt and pepper to taste.

Once the pasta is cooked, drain it, reserving a bit of pasta water.

Add the drained pasta to the skillet and toss to coat in the Alfredo sauce.

If the sauce is too thick, add a splash of reserved pasta water to reach the desired consistency.

Serve immediately, garnished with chopped parsley and extra Parmesan cheese if desired.