1. Bring a large pot of salted water to a boil and cook the fettuccine until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.

2. In a large skillet over medium-low heat, melt the butter. Add the minced garlic and cook for about 30 seconds until fragrant.

3. Pour in the heavy cream and stir well. Let it warm for 2 to 3 minutes until small bubbles appear around the edges.

4. Reduce the heat to low and slowly add the Parmesan cheese, stirring constantly until the cheese melts into a smooth sauce.

5. Season with salt and black pepper. If the sauce feels too thick, stir in a little reserved pasta water until it reaches your preferred consistency.

6. Add the cooked fettuccine to the skillet and toss until the pasta is fully coated in the Alfredo sauce.

7. Top with chopped parsley and extra Parmesan if desired, then serve immediately.