Boil a large pot of salted water and cook fettuccine according to package instructions. Drain and set aside.

In a saucepan, heat olive oil over medium heat and sauté minced garlic until fragrant.

Add heavy cream to the saucepan and bring to a simmer.

Stir in Parmesan cheese until melted and the sauce thickens.

Season with salt and black pepper to taste, then add cooked pasta to the sauce.

Toss to coat the pasta evenly with the creamy garlic sauce.

Garnish with fresh parsley before serving.