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

Melt the butter: In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant.

Add the cream: Pour the heavy cream into the skillet with the butter and garlic. Stir well and let it simmer for 2-3 minutes until slightly thickened.

Incorporate the cheese: Gradually add the grated Parmesan cheese, stirring constantly until the cheese is fully melted and the sauce is smooth.

Combine with pasta: Add the cooked fettuccine to the skillet, tossing well to coat the pasta evenly with the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.

Season and serve: Season with salt and black pepper to taste. Garnish with freshly chopped parsley and serve immediately.