Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook the fettuccine until al dente, then reserve a little pasta water and drain.

Make the Alfredo sauce

• Melt the butter in a pan over medium heat and sauté the garlic until fragrant.
• Pour in the cream and simmer gently.
• Stir in the grated parmesan until the sauce is smooth and creamy.

Combine and serve

• Add the drained pasta to the sauce and toss, loosening with pasta water if needed.
• Season with salt and black pepper.
• Serve topped with chopped parsley and extra parmesan.