Bring a large pot of salted water to a boil.
Add the fettuccine pasta and cook according to package instructions until al dente, about 10-12 minutes.
Reserve 1/4 cup of pasta cooking water, then drain the pasta.
In a large skillet over medium heat, melt the butter.
Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
Pour in the heavy cream and bring to a gentle simmer.
Stir in the grated Parmesan cheese until melted and the sauce is smooth.
Season the sauce with salt and freshly ground black pepper.
Add the cooked fettuccine to the skillet and toss to coat in the sauce.
If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
Remove from heat and sprinkle chopped fresh parsley over the pasta.
Divide the pasta between two plates and serve immediately.