Cook the fettuccine

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

Make the Alfredo sauce

• Melt the butter in a pan over medium heat.
• Pour in the heavy cream and stir.
• Season with the Italian seasoning, salt and pepper.

Add the parmesan

• Whisk the grated parmesan into the sauce until smooth and melted.

Combine pasta and sauce

• Add the drained fettuccine to the sauce and toss to coat.
• Loosen with a splash of the reserved pasta water if needed.

Serve

• Plate the fettuccine Alfredo and top with chopped parsley.