Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente.

Drain the pasta in a colander and set aside, reserving 1/2 cup of pasta water.

In a saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.

Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese until melted and smooth.

Season with salt and black pepper to taste. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

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

Serve immediately, garnished with chopped parsley and additional Parmesan if desired.