Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain and set aside.
In a large skillet over medium heat, melt the butter.
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, stirring frequently to prevent burning.
Pour in the heavy cream and bring to a gentle simmer. Cook for 3-4 minutes, stirring occasionally, until the cream slightly thickens.
Stir in the grated parmesan cheese until melted and the sauce is smooth.
Season the sauce with salt and black pepper to taste.
Add the cooked fettuccine to the skillet and toss to coat the pasta evenly with the sauce.
Cook for an additional 1-2 minutes to heat through.
Remove from heat and sprinkle with chopped fresh parsley before serving.