Cook the fettuccine

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

Make the cream sauce

• Melt the butter in a pan over medium heat and soften the garlic.
• Pour in the heavy cream and simmer gently until slightly thickened.
• Whisk in the grated parmesan until smooth and season with salt and black pepper.

Combine and serve

• Add the drained fettuccine to the sauce and toss to coat, loosening with a splash of pasta water if needed.
• Serve immediately with extra parmesan and black pepper.