Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, about 8-10 minutes, according to package directions. Remember to reserve 1/2 cup of pasta water before draining.

In a large skillet over medium heat, melt the butter until bubbly. If you're using garlic, add it now and sauté for 1 minute until fragrant.

Pour the heavy cream into the skillet and stir well. Allow it to simmer gently for 3-4 minutes until the sauce thickens slightly; stir often.

Reduce the heat to low. Gradually add the freshly grated parmesan cheese, stirring until it melts and the sauce is smooth and creamy. If it’s too thick, mix in a bit of the reserved pasta water.

Toss the cooked fettuccine in the Alfredo sauce until every strand is generously coated. Cook for an additional minute to warm through.

Season your Fettuccine Alfredo with salt and pepper to taste. Garnish with chopped parsley and extra parmesan if desired, then serve hot.