Cook the fettuccine in a pot of boiling, salted water until al dente. Drain pasta, reserving some of the pasta cooking liquid.

While pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add cream and garlic and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat and add in parmesean. Stir until melted.

Combine cooked pasta and sauce. Add pasta water if sauce needs thinning.

Garnish with parsley and grated parmesean.