Cook the fettuccine

• Bring a large pot of salted water to a boil.
• Add the fettuccine and cook until al dente.
• Drain, reserving a little of the cooking water.

Make the Alfredo sauce

• Melt the butter in a frying pan over medium heat.
• Add the garlic and cook until fragrant, without browning.
• Pour in the double cream and simmer gently.

Combine and serve

• Stir the grated Parmesan into the sauce until smooth.
• Add the drained fettuccine and toss to coat, loosening with a splash of cooking water if needed.
• Scatter over the chopped parsley and extra Parmesan.