Instructions:
- Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- In a large saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute, until fragrant but not browned.
- Pour in the heavy cream and bring the mixture to a simmer. Cook for about 2-3 minutes, or until the cream has thickened slightly and reduced by one-third.
- Remove the saucepan from the heat and stir in the grated Parmesan cheese until melted and smooth. Season with salt and freshly ground black pepper to taste.
- Add the cooked fettuccine pasta to the saucepan, tossing well to coat the noodles evenly with the Alfredo sauce. If the sauce seems too thick, add a bit of reserved pasta water to loosen it up.
- Serve immediately, garnished with chopped fresh parsley if desired.
Enjoy your delicious homemade fettuccini Alfredo!