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

In a skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

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

Season with salt and black pepper to taste.

Add the cooked fettuccine to the skillet and toss to coat in the creamy sauce. Cook for an additional 2 minutes to heat through.

Serve immediately, garnished with chopped parsley.