Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve ¼ cup of pasta cooking water, then drain the pasta in a colander.

While the pasta is cooking, heat the olive oil in a medium saucepan over medium heat. Add the minced garlic and sauté for about 1-2 minutes, until fragrant but not browned.

Pour in the heavy cream and bring to a gentle simmer. Reduce the heat to low and stir in the grated Parmesan cheese until melted and smooth.

Season the sauce with salt and black pepper. If the sauce is too thick, add some reserved pasta cooking water a little at a time until you reach your desired consistency.

Add the drained fettuccine to the saucepan and gently toss to coat the pasta evenly with the creamy sauce.

Serve immediately, garnished with chopped fresh parsley if desired.

For added protein, consider adding cooked chicken or shrimp to the pasta.

Feel free to customize the dish by adding your favorite vegetables, such as spinach or mushrooms, sautéed along with the garlic.

This dish is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of milk or cream if needed.