Start by boiling a large pot of salted water.

Cook the fettuccine according to the package instructions until al dente, usually about 8-10 minutes.

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

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

Add the minced garlic to the melted butter, stirring for about 30 seconds.

Slowly pour the heavy cream into the skillet while stirring.

Let the sauce simmer on low heat for about 5 minutes.

Add the grated Parmesan cheese to the sauce, stirring until melted and creamy.

Add the drained pasta to the sauce, tossing to coat evenly.

If the sauce is too thick, use reserved pasta water to reach your desired consistency.