Fill a large pot with salted water and bring it to a rolling boil. Add the fettuccine and cook for 8-10 minutes until al dente. Reserve about a cup of pasta water, then drain the fettuccine.

In a large skillet over medium heat, melt the butter and sauté minced garlic until fragrant, about 1-2 minutes.

Reduce heat to low, pour in the heavy cream, and stir continuously. Gradually add Parmesan cheese, stirring until melted and smooth.

Add the drained fettuccine to the skillet. Toss gently to coat in the sauce, adding reserved pasta water if needed.

Season with salt and pepper, serve hot, and enjoy!