Start by bringing a large pot of salted water to a boil.

Add the fettuccine and cook according to package instructions until al dente.

Once cooked, drain the pasta in a colander, reserving a cup of pasta water.

In a large skillet, melt the butter over medium heat.

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

Pour in the heavy cream, stirring continuously, and let it simmer for about 3-4 minutes.

Gradually whisk in the grated Parmesan cheese until melted and smooth.

Add the drained pasta to the sauce, tossing to combine.

If the sauce is too thick, stir in reserved pasta water a little at a time until desired consistency is reached.