Bring a large pot of salted water to a boil.

Add the fettuccine to the boiling water and cook according to package instructions, about 8-10 minutes.

Once cooked, reserve about a cup of pasta water and drain the fettuccine in a colander.

In a large skillet, heat olive oil over medium heat.

Add minced garlic and sauté until fragrant, about 1 minute.

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

Stir in the grated Parmesan cheese until melted and creamy.

Add the drained fettuccine to the skillet, tossing to coat in the sauce.

If the sauce is too thick, add reserved pasta water a little at a time.

Season with salt and black pepper to taste.

Serve immediately, garnished with fresh parsley.