Start by bringing a big pot of salted water to a boil. When the water is bubbling, add the fettuccine and cook it as instructed on the package until it reaches that perfect al dente texture. This usually takes around 10-12 minutes. Once done, drain the pasta and set it aside, reserving 1/2 cup of pasta water.

In a large pan, melt the butter over medium heat. Toss in the minced garlic and cook for 1-2 minutes until it releases a delightful aroma. Be careful not to burn the garlic.

Pour the heavy cream into the pan and bring the mixture to a simmer. Stir continuously to ensure the sauce does not stick. Let it cook for 3-4 minutes until the cream thickens slightly.

Slowly mix in the grated Parmesan cheese, stirring until it fully melts into the sauce. If you find the sauce is too thick, gradually add some of the reserved pasta water until you achieve your preferred consistency.

Once the fettuccine is cooked, add it to the sauce and toss everything together to ensure each strand is well-coated in the creamy Alfredo sauce. Season with salt and pepper to taste.

serve the fettuccine hot, and if you like, sprinkle some fresh parsley on top for garnish, sprinkle some additional Parmesan on top.